Ingredients Weight Measure
Olive oil 2 cups
Salt and pepper to taste
Buffalo chuck eye roast (Rocky Mountain Buffalo SKU #3175) 20 lbs.
Green peppers, julienne 4 cups
Onions, julienne 4 cups
Garlic cloves, skinned 20 ea.
Cumin Seed 3 Tbsp.
Fennel seed 1 Tbsp.
Tomatoes, chopped 86 oz.
TABASCO® brand Original Red Sauce 5 oz.
Tomato paste 10 oz.


  1. In a large roasting pan, heat olive oil on the stovetop.
  2. Salt and pepper the outsides of the roasts and brown all sides evenly and place to the side.
  3. Add the green peppers, onions and garlic and sauté until the onions are translucent.
  4. Add the seasonings, tomatoes and the TABASCO® Sauce to the pan and bring to a simmer.
  5. Add the roast back and place in 300°F oven covered for 4 hours or until roast pulls apart with fork.
  6. Remove the roast and place the pan on the stove and bring to a simmer, adding the tomato paste.
  7. Simmer until thick and salt and pepper to taste. Let the roast cool a bit and remove any pieces of fat or unchewable silver skin.
  8. Break the roast apart into large portions and place back in the thickened sauce.
  9. Serve over yellow or white rice with some fried yucca.