Roast Bison with Velvety Pan Gravy

Ingredients

• 2 cups beef broth 
• 3 pounds buffalo sirloin tip roast 
• 2 tablespoons flour 
• 3  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1.5 tsp kosher salt 
• 4 tablespoons olive oil divided
• 2 teaspoons paprika 
• 2 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• pot
• kitchen thermometer
• aluminum foil
• dutch oven
• cutting board

Directions

1. Preheat oven to 32
2. In a small bowl, whisk together cumin, paprika, garlic, coriander, and 1 1/2 tsp. salt. Rub roast with 1 tbsp. oil and pat spice mixture all over roast.
3. In a dutch oven or other heavy 5- to 6-qt. pot, heat 1 tbsp. oil over medium heat. Brown roast on all sides, about 4 minutes per side, adding another 1/2 tbsp. oil halfway through browning.
4. Transfer roast to a plate and wipe pot clean with a paper towel.
5. Add 1/2 tbsp. oil to pot, put roast back in pot, and roast until a meat thermometer inserted in the thickest part registers 135, about 50 minutes.
6. Transfer roast to a rimmed cutting board and tent with foil.
7. Add remaining 1 tbsp. oil and the flour to pot and, over medium heat, whisk 1 to 2 minutes to cook flour.
8. Whisk in tomato paste. Slowly whisk in beef broth and bring to a simmer. Cook gravy until thickened slightly, whisking frequently, 7 to 9 minutes. Season to taste with salt.
9. Slice roast thinly and serve with pan gravy.
10. *Available at Whole Foods Markets and by request from your butcher.