Buffalo Roast with Root Veggies

This dish has the makings of a traditional Sunday roast but with a twist. The buffalo roast is paired with a wonderful variety of root vegetables that complement and enhance the flavors in this dish. The spicy blue cheese brings it all together.

SERVING SUGGESTIONS: Reserve broth to make soup with any leftover buffalo meat, vegetables and your favorite grain like barley, rice or pasta.

NOTE: To roast in the oven, place all ingredients, EXCEPT the blue cheese and grated horseradish root, in an oven safe dish. Bake at 300 degrees for 4-5 hours or until internal temperature at the thickest part of the meat reaches between 135 – 155 degrees. Top with blue cheese & grated horseradish right before serving.

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  • 1. Place the buffalo roast in a crock pot.
  • 2. Sprinkle with salt, pepper and Herbes de Provence.
  • 3. Add chopped soup mix vegetables, sliced onion, bay leaf and broth.
  • 4. Cook on LOW 6-8 hours.
  • 5. To serve, discard bay leaf, remove roast and vegetables and sprinkle each serving with St. Peter's blue cheese and some freshly grated horseradish root over cheese crumbles.