<http://schema.org/recipeInstructions>
"Pot roast:\r\n1) Preheat the oven to 180C/Gas 4.\r\n2) Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a griddle pan, sear all sides of the roast. \r\n3) Heat a roasting pan. Add olive oil, onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes and veal stock. Cover and roast for 3-3 1/2 hours or until falling apart.\r\nSage pesto:\r\n1) Lightly saute the chopped garlic in 1 teaspoon of oil. \r\n2) Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.\r\nCherry fondue: \r\n1) Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. \r\n2) Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.\r\nPotato bones: \r\n1) Peel potatoes. Carve to look like osso bucco bones. \r\n2) Blanch potatoes for 3-4 minutes. Let cool. Fry for 4-5 minutes until golden. \r\nStuff potatoes with buffalo, and top with pesto and cherry fondue."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/red-wine-braised-buffalo-pot-roast-served-potato-bones.html>