Last year I bought a Buffalo Round Roast from a small farmer in Wisconsin.
I finally decided I wanted to try it. I googled around where I found two different approachs to its preparation: 1) Cook it in low temperatures similar to a pot roast 2) Start roast at a temperature 0f 500 degrees for 20 minutes (after rubbing the meat with a combination of 1/3 cup beef concentrate and 4 T of garlic), then cooking at 275 degrees for perhaps an hour more. These are quite different cooking methods.
As this may be my first and perhaps only buffalo round roast, I want to make the best of it. My cut is about 3 pounds. What do you recommend? Recipe or cooking method.
Thank you in advance for your considered reply.