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PointsPlus Hickory-Roasted Bison with Potatoes Recipe


Hickory-Roasted Bison with Potatoes

Lean, flavorful bison is a great alternative to roast beef in this easy one-pot dish. Serve with a side of salad greens for a balanced meal.


  • Cooking spray
  • 1/2 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 teaspoons liquid smoke (optional)
  • 2 pounds lean bison roast, trimmed
  • 12 small red new potatoes, cut into 2-inch pieces


Preheat the oven to 375 degrees.

Coat a roasting pan with cooking spray. Combine the ketchup, mustard, honey, chili powder, cumin, and salt in a medium-sized bowl. Mix well to combine. Add in the liquid smoke, if using.

Place the bison in the roasting pan and coat the entire surface with the ketchup mixture. Using a sharp knife, make several pricks in the roast to allow the coating to get inside (about ¼-inch-deep). Arrange the potatoes around the roast.

Roast until a meat thermometer inserted in center of meat reads 140 degrees, about 1 hour (for medium-rare). Let the bison stand for 10 minutes before slicing crosswise into ¼-inch-thick slices. Serve with potatoes on the side.