2-1/2 lb. Buffalo Arm Roast
1 Tbsp Olive Oil
1 tsp minced garlic
1- 10oz can Tomato Bisque Soup
1 cup Water
1 envelope Lipton Onion Soup Mix
1-14-1/2oz. can Stewed Tomatoes
dash Balsamic Vinegar
Pepper to taste
1 cup Carrots, diced
1 cup Celery, diced
2 cups Russet Potatoes, peeled and cubed

1.Heat oil in skillet and sear roast on all sides. Place in slow cooker/crock pot.
2. Saute' garlic in same pan and add to top of roast.
3. Top roast with soup, lipton mix, tomatoes, vinegar, pepper and water. Cook on low for 6 hours.
4. After 6 hours add carrots, celery and potatoes to crock pot and turn on high for 2-1/2 to 3 hours.
5. Break apart roast and serve up in bowls with crusty French bread for dunking.

Serves 4-6 and easily multiplied
Submitted by: Griffin's Rockie Hill Bison, Winona, Minnesota