Garlic & Herb Bison Roast

There’s nothing like a Sunday roast dinner to give you all the feels. Sunday dinners are a time to relax and get caught up with your family members. For us AIP folks it is also a great way to have some left overs for the week!

I have grown to love bison in the last two years. At first it tasted very gamey to me and I just wasn’t a fan. As my AIP journey progressed I found that I came to like it more and more. Not only does it taste great but it is also far more filling and nutrient dense than your regular store bought beef. I get my bison from a local farmer and I strongly encourage you to ask around, post on Facebook and see who sells it locally. There are often more people than you might think!

I also need to say that I like my meat medium well to well done (I know, I know I am ruining the meat). For me its a texture thing and I am working on it, but for now I still like to cook it so there is very little pink left. Luckily I have recipe instructions for you if you like it medium or medium rare!

I marinated this roast in the garlic and herb mixture for around 8 hours, but you could even leave it overnight, the longer the better! You will also notice there is no salt in this recipe! It dries out the meat, but feel free to salt it after it is cooked!

This is a great dish to cook when you are having people over but it is also a good batch cook recipe.

Enjoy!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

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Garlic & Herb Bison Roast

A simple garlic and herb rubbed roast. Perfect for a Sunday dinner!

Course Main Dish

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6 people

Ingredients

• 1 kg. grass fed bison roast Cross rib, sirloin tip or inside round
• 4 cloves fresh garlic, minced
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp sage
• 1 tsp avocado or olive oil

Instructions

1. In a small bowl, mix the minced garlic, oregano, thyme, sage, and oil together forming a paste. Rub on all sides of the roast. Let sit for 8 hours or overnight in the fridge.
   
2. Remove roast 30 minutes before you plan on putting it in the oven. Preheat the oven to 500 degrees. Once heated place the roast in a roasting pan without the lid. Sear on each side for a total of 10-15 minutes (rotate sides every 5 minutes or so).
3. Turn down the oven to 275 degrees, add 1 cup of hot water to the pan and cover with a lid.
4. Cook for approximately 35-40 minutes. Using a meat thermometer: 140-145 degrees for rare to medium rare and 150-155 degrees for medium. Remove the lid for the last 10 minutes of the cooking time to help the outside caramelize a bit.
5. When desired temperature is reached, remove from the oven and place on a serving dish covered for 10 minutes (this allows the meat to rest).
   
6. Remove cover and place roast on a cutting board. Using a sharp knife cut in thin slices across the grain. Serve and add sea salt to taste.
   
7. You may save the juices from the pan and simmer to create a thick sauce or use as au jus for dipping!