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Hot & High then Low & Slow Roasting Method

Jill’s cooking video will show you how to get a Bison Sirloin Tip Roast, “prime rib” tender. It’s almost too good to be true... but it's true!

And the best part is that it requires very little “hands-on” kitchen time!

 

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10 comments

  • Thanks Jill for the great video. We made the roast just like you showed and it was perfect. All the comments I heard from the peanut gallery in the beginning about needing the microwave when it comes out raw were laid to rest. This will not be my last roast. Regards to Dan.

    Robert Jaffe
  • Hi Katheleen. I make my own bison broth. There are 3 recipes on our site, here is the link to my my main go to:
    https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth?pos=1&_sid=baaa0b548&ss=r – but you could substitute organic beef broth. As for wine, I would use a bit of red and a splash of sherry is nice too. Thank you for your support! Jill

    jill
  • Hi, Jill, Am going to try this, but I have a question re: au jus ~ The recipe called for bison broth plus juices in pan and wine. Does it matter whether wine is red or white? Also a second question, I could not locate bison broth in Wild Idea products – Did I miss something? Thx so much!

    Kathleen Hall
  • Hi Brandon. First my apologies for my delay in responding (I was out roaming). This is my guess – I think it would work. I would slice very thin and wrap tightly in individual portions. I would reserve au jus and freeze individually too. To prepare – thaw sliced portion in the refrigerator and then heat only by dunking into hot au jus. Thank you so much for choosing a sustainable red meat that you can feel good about eating! All my best. jill

    Jill
  • Can i follow your method and then slice and freeze 2/3rds of it afterwords? I live by myself and no way will eat all that in 5 days. I’m new to meat again ive been vegetarian for years but using your bison as my main protein source per week.

    Brandon Boe
  • Hi Paula. It will work for a 3 pound roast. I have had success with a chuck roast using this method – but instead of shutting the oven off for two hours, I shut off for only one and then turn the oven back on after the first hour to the lowest oven setting, around 170 degree’s and roast for another hour – then I shut the oven off again and keep in the oven with the door shut for an additional hour. Braising is also a great way to prepare a chuck roast – although you will not get medium rare – you will get amazing flavor and tenderness.

    jill
  • Will the hot and low cooking times vary depending upon the size of the roast? I have a 3lb chuck roast that I’m making for dinner and want to be sure it’s medium rare. Thanks so much for doing what you do!

    Paula Wahl
  • Hi Toni – So glad to hear it worked well for you. As for shallow or deep I don’t think it matters, just as long as it heavy – as they hold the heat better. In cooking two, if they are not touching I would increase my Hot & High time an additional 3 minutes. If they are snug in one pan – treat it like one roast – almost doubling your time. Thank you for your support and great taste!

    jill
  • Hello Jill!

    This was an amazing method, it came out beautifully. I used the same type of dutch oven that you used in this video. I also saw that you have used a shallow cast iron pan. Do you find one works better than the other?

    I am using this recipe to roast 2 of the sirloin tip roasts. Wondering if 2 shallow cast irons would be better since there will be 2 roasts in the oven? Have you done more than one at at time?

    Thanks!
    Toni

    Toni Frank
  • We’re trying this today in Delaware!!!

    Kathy Jankowski

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