Photo: Thomas J. Story; Styling: Karen Shinto
Serves 8

Time: 1 1/2 hours. Bison tastes very much like beef. In fact, considering the imposing look of the animal, the meat's flavor is surprisingly mild.

How to Make It

Step 1

Preheat oven to 325°. In a small bowl, whisk together cumin, paprika, garlic, coriander, and 1 1/2 tsp. salt. Rub roast with 1 tbsp. oil and pat spice mixture all over roast.

Step 2

In a dutch oven or other heavy 5- to 6-qt. pot, heat 1 tbsp. oil over medium heat. Brown roast on all sides, about 4 minutes per side, adding another 1/2 tbsp. oil halfway through browning.

Step 3

Transfer roast to a plate and wipe pot clean with a paper towel. Add 1/2 tbsp. oil to pot, put roast back in pot, and roast until a meat thermometer inserted in the thickest part registers 135°, about 50 minutes.

Step 4

Transfer roast to a rimmed cutting board and tent with foil. Add remaining 1 tbsp. oil and the flour to pot and, over medium heat, whisk 1 to 2 minutes to cook flour. Whisk in tomato paste. Slowly whisk in beef broth and bring to a simmer. Cook gravy until thickened slightly, whisking frequently, 7 to 9 minutes. Season to taste with salt.

Step 5

Slice roast thinly and serve with pan gravy.

Step 6

*Available at Whole Foods Markets and by request from your butcher.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

Knwbuddy's Review

May 07, 2010
Can't say enough about how great this turned out. I added some peeled and cut up apple into the pot with the roast.That is the only change that I did, when preparing this recipe.