Dark Beer Braised Bison Roast


4 lb boneless bison roast (chuck, rump, round, sirloin) well trimmed

Canadian steak seasoning


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.