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Ingredients Jump to Instructions ↓

  1. 1 (5 to 6 pound) buffalo top round

  2. 1 cup rustic rub or seasoning blend

  3. 1/2 cup olive oil

  4. 2 large Spanish onions, chopped

  5. 2 pasilla peppers, chopped

  6. 1 carrot , chopped

  7. 6 ribs celery, chopped

  8. 1/4 cup chopped garlic

  9. 1 quart burgundy red wine

  10. 2 sprigs rosemary , leaves chopped

  11. 3 sprigs thyme, leaves chopped

  12. 2 large tomatoes chopped

  13. 3 quarts veal stock or beef broth Salt and pepper

  14. 1 cup extra-virgin olive oil plus

  15. 1 teaspoon 1 teaspoon chopped garlic

  16. 2 sprigs sage leaves removed

  17. 1 cup basil leaves

  18. 1/2 cup grated Pecorino Romano

  19. 2 tablespoons toasted pine nuts

  20. 12 cloves roasted garlic Salt and pepper

  21. 2 tablespoons butter

  22. 2 tablespoons shallots

  23. 2 tablespoons all-purpose flour

  24. 1/4 cup Kirsch

  25. 2 cups heavy cream

  26. 1/4 cup dried cherries

  27. 1 cup Gruyere

  28. 1 pinch ground nutmeg Salt and fresh black pepper Small red bliss potatoes

Instructions Jump to Ingredients ↑

  1. For the pot roast : Preheat the oven to 350 degrees F. Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan , sear all sides of the roast. Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart. For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate. For the Cherry Fondue : Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese , nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste. For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.

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