This low-temperature roasting method is ideal for all lean roasts, including bison and grass-fed beef. Because the oven temperature is too low to brown the meat, it’s best to brown it in a skillet first. For even cooking, it’s very important that you let the roast sit at room temperature for at least 2, and up to 4, hours before roasting.

Serves 6 to 8, with leftovers

INGREDIENTS

• 1 5- to 6-pound boneless bison sirloin roast
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2-3 tablespoons chopped fresh herbs, such as thyme, sage, rosemary, summer or winter savory, and/or fennel fronds, or 2-3 tablespoons spice rub of your choice

INSTRUCTIONS

1. Remove the roast from the refrigerator and let it sit at room temperature for 2 to 4 hours. (Ideally, the center of the roast should come to 50°F to 55°F.)
2. Preheat the oven to 200°F.
3. Smear the surface of the meat with 1 tablespoon of the oil and season generously with salt and pepper.
4. Heat a large heavy ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons oil and brown the roast on all sides, about 10 minutes.
5. Remove from the heat and coat the roast with the herbs or spice rub.
6. Place the skillet in the oven and roast until the internal temperature of the roast reaches 120°F to 125°F for medium-rare, 2½ to 4 hours, depending on the temperature of the meat when it went into the oven and how well your oven holds a steady temperature.
7. Remove the roast from the oven and let rest, loosely covered with aluminum foil, for 20 minutes.
8. Cut across the grain into ¼-inch-thick slices and serve.

ALTERNATIVE CUTS

• Bison rib-eye, loin, or tenderloin roast.
• Grass-fed beef loin, rib eye, sirloin, or cross-rib roast or sirloin tip.
• Select-grade beef sirloin tip or cross-rib, top round, or sirloin roast.

LEFTOVERS

• Don’t try to rewarm a bison roast—it will dry out and toughen.
• Instead, slice it thin and use in sandwiches.
• It’s particularly nice with rye bread and Russian Dressing.