Honey Mustard Bison Sirloin Tip Roast

• 2 pound bison sirloin tip roast (fresh or fully thawed)
• 2 tablespoon olive oil
• 1 pinch of paprika, salt and pepper for searing
• 1/2 cup dry red wine
• 1/2 cup dijon mustard
• 1 cup honey mustard
• 10 cloves garlic, finely chopped
• 3 tablespoon chopped sage
• 3 tablespoon chopped oregano
• 1 teaspoon black pepper

1. Preheat oven to 275 degrees.
2. Heat olive oil on stovetop in a heavy bottom pan on medium-high.
3. Dust the roast with paprika, salt, and pepper. Sear the roast on both sides to seal juices.
4. Transfer roast to lightly oiled grill inside a roasting pan. Pour 1 cup of water into bottom of pan. Spread the spice crust over the top of the roast. Cover the pan and roast until internal temperature reaches 140 degrees (medium-rare).
5. Remove the roast to a cutting board, tent loosely with foil for 10 minutes to let the juices settle.
6. Deglaze roasting pan with ½ cup red wine, add 1 ½ cup broth, thicken with roux to make au jus or gravy.
7. Mix all the ingredients together in a small bowl.