Ingredients

• 2 poundsbison tri-tip
• 2 TablespoonsHerbes de Provence (or other spices of your choice)
• 1 teaspoondried minced garlic (don’t use fresh or it might burn)
• ½ teaspoonkosher salt
• 2 Tablespoonsoil
• 1 whiteor yellow onion, sliced
• 1 eachparsnip, turnip and rutabaga, cubed

Directions

1. Preheat oven to 450 degrees Fahrenheit.
2. Using a knife, carefully slice most of the silver skin off the meat.
3. In a small bowl mix together Herbes de Provence, garlic, salt and oil.
4. Rub the entire roast with the mixture then stick a thermometer into the thickest part of the roast.
5. In a roasting pan, surround the meat with the chopped vegetables.
6. Lightly drizzle the vegetables with oil then put the pan, uncovered, in the oven for 15 minutes.
7. Reduce oven heat to 300 degrees and cook the meat for approximately 35-45 minutes more, or until the thermometer reaches 140-145 degrees.
8. Remove the meat from the oven but leave the oven on so the vegetables can continue to cook.
9. Let the meat rest on a cutting board for 15 minutes, uncovered or very lightly covered with foil.
10. Remove the vegetables from the oven, slice the meat thinly, and serve.