2celery ribs (wash & cut into roughly 1-inch chunk)
1onion (skin on, wash & cut into roughly 6 wedges)
2garlic cloves (smashed)
1tablespoonoil (whatever kind you cook with)
2tablespoonswine (optional)
2tablespoonsbeef broth (optional)
1⁄4water (optional)
salt (to taste)
NUTRITION INFO
Serving Size: 1 (269) g
Servings Per Recipe:4
Calories: 301.5
Calories from Fat 125 g42 %
Total Fat 13.9 g21 %
Saturated Fat 5.1 g25 %
Cholesterol 112.3 mg 37 %
Sodium 176.5 mg 7 %
Total Carbohydrate8.2 g 2 %
Dietary Fiber 2.1 g8 %
Sugars 3 g12 %
Protein 36.9 g 73 %
DIRECTIONS
1.5 lbs bison chuck roast.
1 tablespoon herb de provence.
1 tablespoon black pepper (fresh ground).
2 carrots (wash & cut into roughly 1" chunk).
2 celery stalks (wash & cut into roughly 1" chunk).
1 onion (skin on, wash & cut into roughly 6 wedges).
2 garlic cloves (smashed).
1 tablespoon oil (whatever kind you cook with).
Preheat oven to 325 degrees.
Put all vegetables & garlic in the bottom of cast iron skillet.
Bring meat to room temperature on counter for about an hour. Dry with paper towels.
Trim any white backs from meat, too tough to chew.
Rub with herb de provence and black pepper.
Put meat on top of vegetables.
Roast until temperature reaches 135 Degrees. Remove to platter, cover and rest for about 10 minutes.
While meat is resting, make au juice, put skillet with vegetables on burner on medium to high, add a splash of wine or beef stock and salk, cook and scrape any meat fond. Add water to make small amount of juice. Cook for about 5 minutes. Strain and serve with meat. FYI, I made it but my roast was tasty without it so I threw it out.
Slice roast cross grain and serve immediately. Salt meat to your taste at the table.