Zaar Chat Buffalo Roast - cooking recipe

Ingredients

Brine
1 1/2 quarts water
5 garlic cloves, sliced
1/4 cup kosher salt
7 teaspoons sugar
1 teaspoon oregano
1 teaspoon thyme leaves
1/2 teaspoon allspice
Buffalo Roast
2 lbs buffalo roast
2 cups beer (any brand, use less if you don't want it as soup)
2 cups beef broth (any brand, use less if you don't want it as soup)
5 garlic cloves (sliced or minced)
2 stalks celery, thinly sliced
5 large cherry tomatoes, quartered or 1 medium tomatoes, cut in eighths
5 small onions, quartered (shallot size) or 1 small onion (sliced or cut into eighths)
1/2 tablespoon McCormick's Montreal Brand steak seasoning (more if desired)
2 medium potatoes, quartered (red or Yukon golds or one of each)

Preparation

Mix all brine ingredients together in a large pan.
Bring to a boil.
Lower heat and simmer for 15 minutes.
Allow to cool but it does not need to be cold either.
Put the buffalo roast in the brine and cover with a lid.
Refrigerate for 48 hours to attain ultimate tenderness.
After the 48 hours remove the roast from the brine and rinse it off. *Note:The roast might expand during brining like mine did.
Discard Brine.
Put the roast in a large crockpot.
Add all of the roast ingredients except the potatoes.
Stir until all of the ingredients are well mixed.
Set crockpot on low.
Cook for 8-9 hours on low or until fork tender.
Add the potatoes and cook for another 30 minutes or until potatoes are done.
Remove roast from the crockpot and put it on a plate.
While the roast is still hot, slice or shred it, depending on how you like it.
*If you want it as a soup, return meat to the crockpot, bring it back to a boil and serve it in bowls.
**If you want it as a stew, thicken the broth to your desired consistency and return the meat to the stew.
***If you want it as a main dish, remove the vegetables to the meat plate and thicken the broth to make a gravy at your desired consistency.
This can be served with whatever you want to serve it with.
Now, Enjoy!