4 lb boneless bison roast (chuck, rump, round, sirloin) well trimmed
Canadian steak seasoning
flour
3 tablespoon olive oil
2 bottles dark beer
4 whole cloves garlic
several sprigs fresh herbs (tarragon, thyme, rosemary, etc)
1 onion cut in half
2 peeled carrots
Season all sides of the roast & sprinkle all over with flour. Add olive oil to a cast iron Dutch oven on the stovetop set to medium heat. Brown all sides of the roast. Pour beer over the roast and add the onion, garlic, carrots and herbs. Cover & cook in 350 degree oven for about 3 hours, or until tender. Check periodically to make sure there is some liquid remaining. If the liquid cooks out, add a scant amount of water. When done, remove the roast from the sauce, cool, & refrigerate overnight. Thicken the remaining sauce by boiling it down to the desired consistency. When ready to serve, slice the meat & serve with sauce.