ROBUST ROASTED BISON TRI-TIP

This is the quintessential football playoffs slow cooker recipe, but the beer/garlic combination is a winner every season. Assemble the ingredients in the morning, turn on the slow cooker (or the oven), and let the game begin!

• 3 lb bison tri-tip roast (fresh or fully thawed)

• 2 tbsp olive oil

• Cracked peppercorns, and a dusting of garlic powder for searing

• 1/2 cup dry red wine or Italian dressing

• 2 cloves of garlic, quartered

• 12 oz beer (pick your favorite)

• 2 small onions, diced

• 1 tbsp Worcestershire sauce

• 1 tsp dry mustard powder

1. Set the slow cooker to low or preheat the oven to 275°F.

2. Heat olive oil in a heavy bottom pan on the stovetop to a sizzle.

3. Liberally dust roast with cracked peppercorns and garlic powder.

4. Sear the roast on both sides to seal the juices.

5. Remove and transfer to a slow cooker or a deep-covered casserole dish.

6. Mix all other ingredients together and pour into the casserole dish or slow cooker.

7. Add water so the combined liquid just covers the top of the roast.

8. Cook for 6-8 hours in a slow cooker or 5-6 hours in the oven until meat is fork tender.

9. Remove meat to the serving platter.

10. Skim fat off the surface of the liquid, and discard.

11. Thicken liquid with a roux for au jus or gravy.