Bison Roast

My highschool friend, Kathy, shared this method of preparing bison roast with me. It is now my tried and true favorite way to make a roast. It always turns out tender and delicious!

Indredients

• 3-4 pound roast (Can be a chuck, arm or rump roast)
• Olive oil
• Meat tenderizer
• Seasonings of choice
• 1 onion, cut in about 8 pieces
• 1 can of either beer, coke, broth or a cup of wine (I use beef consummé)

  Steps

• Preheat your oven to 250 degrees for frozen or 200 degrees for thawed roast.

• Rub olive oil over it and season with meat tenderizer and seasonings of choice. I use salt, pepper and granulated garlic.

• The cooking vessel of choice is a Pampered Chef Deep Covered Baker/Roaster with Lid. This is a stoneware product with a secure fitting lid.

• Lightly oil the inside of the roasting pan and place the chopped onion in the pan.

• Then place your seasoned roast on top of the onions.

• Pour the liquid of choice over the roast and place the lid on the roasting pan.

• Place the roaster in the oven for 8-10 hours. No peeking!

• Remove from oven and enjoy.