Herb-Crusted Bison Roast with Roasted Potatoes, Carrots, and Peppers

This delightful Herb-Crusted Bison Roast combines the rich, robust flavors of bison with a medley of root vegetables. The tender roast is seasoned with a blend of fresh herbs, complementing the sweetness of roasted carrots and the earthiness of potatoes, while bell peppers add a pop of color and flavor. A perfect dish for a family gathering or a cozy dinner, this recipe respects traditional cooking methods while adding a creative twist with herb crusting.

Ingredients:

• 3-4 lb bison roast
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 4 medium carrots, cut into sticks
• 2 bell peppers (red and yellow), sliced
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 cup beef broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, parsley, salt, and pepper to create an herb paste.
3. Rub the herb paste evenly over the bison roast, ensuring it is well-coated.
4. Place the bison roast in a roasting pan and surround it with the halved baby potatoes, carrot sticks, and sliced bell peppers.
5. Sprinkle the vegetables with paprika, onion powder, salt, and pepper, and drizzle with a little olive oil.
6. Pour beef broth into the bottom of the roasting pan to keep the roast moist during cooking.
7. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the bison reaches 135°F (57°C) for medium-rare.
8. Once cooked, remove the roast from the oven and let it rest for 15 minutes before slicing.
9. Serve the sliced bison roast with the roasted vegetables on the side, drizzled with the pan juices.