Slow-Roasted Bison Bottom Round Roast

Name: Slow-Roasted Bison Bottom Round Roast
Total time: 195 min
Yield: 4
Ingredients: 4 lb bison bottom round roast; 2 Tbsp olive oil; 1 Tbsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried rosemary; 1/2 tsp dry ground mustard; 2 c bison broth; 1 c dry red wine; 1 med onion; 3 cl garlic, minced; 2 carrots, chopped; celery stalks, chopped

3 hr(s) 15 mins

Total time

4

Serving

15

Ingredients

Enable cook mode

Ingredients

lbbison bottom round roast

Tbspolive oil

Tbspkosher salt

tspblack pepper, freshly ground

tsponion powder

tspgarlic powder

tspsmoked paprika

tspdried rosemary

¹⁄₂

tspdry ground mustard

cbison broth

cdry red wine

medonion

clgarlic, minced

carrots, chopped

celery stalks, chopped

Directions

Step 1

Prep the Roast Remove the roast from the fridge 1 hour before cooking to bring it to room temp. Pat dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, rosemary, and ground mustard. Rub the roast evenly with olive oil and the spice mix.

Step 2

Sear the Roast Preheat oven to 275°F. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a bit of oil and sear the roast for 2-3 minutes per side until browned. Remove and set aside.

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