Roasted Herby Round Roast with a creamy mushroom sauce. Perfect for any old weeknight, but sophisticated enough to impress your guests this holiday season. It's homey and comforting yet full of rich, creamy flavor. Best of all, it's rather easy to make - and doesn't take all day like some other bird we know.
I have partnered with my friends at The Honest Bison to give you this delectable holiday table eye candy. I used their Bison Top Round Roast (which is such a quality cut of meat) - it didn't need much more than a few seasonings and seasonal herbs!
Brown the seasoned and herby round roast in a smoking cast iron pan. Then comes the SAUCE. I want to marry this sauce. I want to bathe in it. Eat it with a spoon kind of sauce. It is also dairy free - as I use full fat coconut milk.
Drizzle the mushroom sauce - infused with a little wine- and a little wine infused with me 😉 . As I was saying, the earth-y tones of this sauce elevated this roast to new levels. And is the perfect condiment. But if mushrooms aren't your thing. Simply ignore the part of the instructions and just cook the roast!
The browned roast finishes in the oven to fork tender slices.
I just LOVE this dish. It's the essence of a truly home cooked meal. It's hearty, cozy, and PERFECT to make for the holidays!
For more holiday inspiration:
Smoked Sausage and Potato Soup
Brussel Sprouts and Pomegranate Salad
Use my code: KITCHENEER at The Honest Bison for 10% off your order!
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Herb Roasted Round Roast with Mushroom Cream Sauce
Description
This Herby Roasted Bison Round Roast with Mushroom Cream Sauce from The Kitcheneer deserves center stage on your holiday table this season. It's homey and comforting yet full of rich, creamy flavor. Best of all, it's rather easy to make - and doesn't take all day like some other bird we know.
Ingredients
For the Roast
1 The Honest Bison Round Roast
1 tsp salt
1 tsp pepper
2 tbs olive oil
Mushroom Cream Sauce
1 tbs olive oil
1 cup of coconut cream
2 cups of sliced cremini or baby bella mushrooms
1 tsp salt
1 tsp pepper
1 shallot, minced
⅓ cup of dry sherry or white wine
2 tbs cognac
2 tbs fresh thyme, chopped
Instructions
Preheat oven to 400F
Season roast with salt and pepper on all sides
Heat a cast iron pan on high until you see a little smoke coming off the pan
Add oil, and carefully place the roast in the hot pan
Brown on all sides (1 minute per side)
Transfer the roast to a baking sheet and place in oven to finish cooking (40 min or until desired doneness) In same cast iron pan, on medium-high heat, add a little more oil and add the mushrooms
Add salt and pepper and sauce mushrooms for about 5 minutes
Add shallots and sauce until aromatic (about 1 minute)
Pour the wine and cognac to the pan and simmer until it reduces by half
Stir in coconut cream and cook on low (10 minutes)
When roast is thoroughly cooked, allow to rest for 10 minutes
Serve with sauce and garnish with fresh thyme
Laura says
I'm sitting here literally drooling over this roast! You nailed it.
Amanda says
Aww thank you Laura. I am still dreaming of this sauce!