PointsPlus Hickory-Roasted Bison with Potatoes Recipe

PointsPlus Hickory-Roasted Bison with Potatoes Recipe
Staff Writer
Hickory-Roasted Bison with Potatoes
WeightWatchers.com

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.

8
Servings
295
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
18g
26%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
93mg
31%
Carbohydrate, by difference
7g
5%
Protein
29g
63%
Vitamin A, RAE
37µg
5%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
40mg
4%
Choline, total
75mg
18%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
31mg
10%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
232mg
33%
Selenium, Se
31µg
56%
Sodium, Na
277mg
18%
Water
72g
3%
Zinc, Zn
10mg
100%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.