If you can’t find a butcher who sells buffalo or bison roast, you can order from BuffaloGal in Minnesota.  The meat comes solidly frozen in  UPS frozen foods packaging.  Although a little pricey, the meat is actually more dense and less fatty than beef roasts so you get a few more servings per pound.

• 2-3 lb. bison roast
• 1 envelope Lipton Onion Soup mix (dry)
• 1 quart strong, old coffee (make a few days ahead of time)

Brown the bison roast on all sides in a skillet on high heat.  Place the roast in a crockpot and sprinkle the onion soup mix over the roast.  Pour in the coffee, cover and cook on low heat for 8 hours.

Remove the bison roast and slice into individual servings.  Remove 3 cups of the roast juice from the crockpot to make gravy and return the sliced roast to the crockpot where the remaining roast juice will keep it moist until serving.  Cover the crockpot and turn heat to warm.

Gravy

• 3 Tablespoons flour
• 5 Tablespoons water
• 3 cups hot bison roast juice

Pour the hot bison roast juice into a very large skillet and bring to a simmer on low heat.  In a small mixing bowl or 2-cup Pyrex measuring cup, blend the flour and 3 tablespoons of water.  Add one more tablespoon of water and stir well to thin the paste.  Add one more tablespoon of water and mix well.  Spoon some of the hot roast juice (2 Tablespoons) into the flour paste and mix to thin.  Repeat adding the hot roast juice into the flour paste until you have a syrupy flour base.  Pour all of this into the hot roast juice in the simmering skillet and mix well to combine.  Cook 2 minutes and turn off heat.  Serve immediately.