Herb Rubbed Bison Sirlion Tip Roast

"I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 30mins




  • In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper.
  • Stir in oil until well combined. Set aside.
  • Trim fat from roast.
  • Spread oil mixture over surface of meat.
  • Place meat on a rack in a shallow roasting pan.
  • Roast in a 375 degree F. oven for 15 minutes.
  • Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 degrees F.
  • Remove roast from oven.
  • Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare).
  • Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired.

Questions & Replies

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  1. Baby Kato
    Wow what a great recipe. I did use it on sirloin beef roast, it was excellent. The cooking method was spot on for the small 2 lb roast I cooked, resulting in a beautiful medium rare, tender roast with amazing flavor. Thanks for sharing this recipe, which I will make again. :)
  2. justa_lilbit
    I was very impressed with this. I too used it on sirloin and I'm glad I did! Most recipes call for a crock pot or a baked in the oven roast for this cut, I was very pleased to find a different cooking method. I will make this again and thank you so much for sharing. I did add minced garlic on top along with fresh chopped parsley and fresh basil chopped fine. I didn't add a lot, but enough to add flavor. Your cooking time was perfect, good job!!
  3. brenton vandenbosch
  4. yamakarasu
    Oh my, I loved how this recipe turned out. I may roast it just a touch less next time as mine came out more on the medium side, but it was great, moist and had lots of flavour. I used beef instead of bison. Would love to try this with bison one day! Thank you!
  5. lmercier5
    Delicious and pretty easy. Had a 3 lb roast so I had to cook it a good 45 mins longer and turned up to 350 half way through when I noticed it was far from being done. We loved the rub but would add a little less paprika. Great for us but a little too spicy for the kids. Thanks!


  1. The Rabbit
    Yummy! We eat buffalo instead of beef all the time. It's way more lean and better for you. This recipe is a hit! The only change I made was cutting way back on the red pepper so as not to overwhelm our tastebuds. But other than that, I did it by the letter. Wrapping it after cooking really makes a difference in the moistness of the meat.


I recently got married on October 11th, 2008 and live with my husband & 3 cats. I love to cook & love to see what I can accomplish in the kitchen by pushing myself daily.
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