Herb Rubbed Bison Sirloin Tip Roast

Prep: 20 minutes
Roast: 75 minutes
Stand: 15 minutes

  • 1 tbsp. paprika
  • 2 tsp. kosher salt or sea salt, or 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano, crushed
  • 1/2 tsp. dried thyme, crushed
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. cayenne pepper
  • 2 tbsp. olive oil
  • 1 3- to 3-1/2 pound boneless bison sirloin tip roast
  • Roasted vegetables (optional)

Step 1: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat.

Step 2: Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.

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