SRatliff83
Assistant Cook
Hoping someone can help. I have a ton of buffalo meat and have made a few roasts in the slow cooker. They have been chuck roasts and I can't seem to keep them from drying out. First time, I used a thawed roast, cream of mushroom soup red wine and onion. Cooked it on low for about 10 hours while I was at work. Very tough and dry. Second time, I started with a frozen roast using the same recipe and cooking time. More tender but still a bit dry. Also, I find the gristle has an unpleasant taste so I would like to trim it, but I hate to lose the little bit of fat that the roasts actually have. Please help I love the meat and hate to waste it. Any suggestions or recipes would be much appreciated!