- 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.