Roast Bison with Velvety Pan Gravy
(from Jason Ferguson’s recipe box)
Source: sunset.com
Prep time: 90 minutes
Serves 8 people
Categories: Steak-
Ingredients
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- About 1 1/2 tsp. kosher salt
- 3 pounds sirloin tip roast*
- 4 tablespoons olive oil, divided
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 2 cups beef broth
Directions
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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.
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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.
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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.
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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.
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Slice roast thinly and serve with pan gravy.