Butter Herb Bison Top Round Roast

Name: Butter Herb Bison Top Round Roast
Yield: 6
Ingredients: 1 3-pound Bison Top Round Roast; ½ cup unsalted butter – softened; ½ tsp. oregano; ½ tsp. thyme; ½ tsp. rosemary; 1 Tbsp. minced garlic; ¼ tsp. cracked black pepper; ½ tsp. salt; 5-6 rainbow carrots; 3-4 red potatoes; 3 cup beef broth; 1-2 sprigs fresh thyme and rosemary; Creamy horseradish – optional

Here’s another tasty but oh-so-simple recipe for a classic Butter Herb Bison Top Round Roast. It’s an elegant update on the more traditional Sunday Roast recipe and, thanks to minimal seasoning, really allows the flavor of the meat to shine. Whether you choose to make it on a regular Tuesday night or save it for a special holiday occasion, it’s bound to impress everyone at the table.

Check out this amazing recipe for Butter Herb Bison Top Round Roast by Primal Pioneer and let us know how it turned out!

Recipe & Photography by Primal Pioneer.

Butter Herb Bison Top Round Roast

Primal Pioneer

Servings

Ingredients

1 3-pound Bison Top Round Roast
½ cup unsalted butter – softened
½ tsp. oregano
½ tsp. thyme
½ tsp. rosemary
1 Tbsp. minced garlic
¼ tsp. cracked black pepper
½ tsp. salt
5-6 rainbow carrots
3-4 red potatoes
3 cup beef broth
1-2 sprigs fresh thyme and rosemary
Creamy horseradish – optional

Directions

Bring roast to room temperature, then preheat oven to 275 degrees F.
Add the softened butter, oregano, thyme, rosemary, minced garlic, pepper, and salt to a bowl and mix to combine.
Chop the rainbow carrots and potatoes into large pieces and place them into the bottom of a large dutch oven. Pour the beef broth over the carrots and potatoes.
Using your hands, cover the entire roast with the butter herb mixture. Then carefully set the roast on top of the carrots and potatoes in the dutch oven.
Cover and slow roast for 1 ½ to 2 hours, or until the internal temperature reaches 140 degrees F.
When the internal temperature reaches 140 degrees F., remove from the oven, cover the roast with foil, and let rest for 10 minutes.
Transfer the roast to a serving platter, then transfer the carrots and potatoes – placing them around the roast on the platter.
Slice and serve – serve with a side of creamy horseradish, if preferred.