Hickory-roasted bison

This can also be made in the slow cooker. Place the roast in a slow cooker on low for 8 hours or high for 4 hours. Let sit for 10-20 minutes before slicing and serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375ºF. Coat a roasting pan with olive oil.

Step 2

Combine ketchup, mustard, allulose, chili powder, cumin, and salt in a medium bowl; mix well to combine. (Consider adding 2 teaspoons liquid smoke to the ketchup mixture for an additional flavor boost.)

Step 3

Place bison in prepared pan and coat entire surface with ketchup mixture. Using a sharp knife, make several pricks in roast to allow coating to get inside (about 1/4-inch deep each). Arrange potatoes around roast.

Step 4

Roast until a meat thermometer inserted in center of meat reads 140ºF, about 1 hour (for medium-rare meat or longer for desired-doneness). Let bison stand 10 minutes before slicing crosswise into 1/4-inch-thick slices. Serve . Yields about 3 ounces of meat per serving.