Hi Sue,
I honestly have to say, I’m not surprised. Bison is a lot more lean than beef and would be dry in this recipe. I’m so sorry.
Thanks for sharing with us so others know.
Norine

Hi Amanda!
Sorry I’m just seeing this. I took some time off after Christmas! I was a tad exhausted. If you’re cooking it with veggies I would cover it during cooking and remove the foil the last 30 minutes of the bake time. I hope this helps for the future.
Happy New Year!
Norine

Hi Marie!
I’m so sorry. Cross Rib Roast can be very tough and needs to be sliced thinly. If cooked longer in a slow cooker on lower temps it can shred, as I mention in the recipe. Generally speaking though because of the grain of the beef in this particular cut of meat. I am so sorry it didn’t turn out as anticipated.
Norine

@Cindy, Just an update on the electric roasting pan, I did the 15 mins at 450 and then added the veggies and went 1 hour at 350. Checked the temp and it was over 150! I was a bit worried, since I prefer med rare. I did broil it for a few minutes to try to crisp it up, since it was not a crust but soft. The veggies were amazing and the meat not tough, but a bit over done for my taste. The flavor was great! Next time, I would check it at the 40 mins and start monitoring it. My guests loved it!!! So, the recipe is a winner, just need to adjust my timing in an electric roasting pan.
Thank you for a great recipe!

@norine@norinesnest.com,

Thank you so much for responding! I will keep all that in mind for sure!

Hi Cindy!
I hope I’m responding in time. The electric roasting pan should work fine. I do caution that they can tend to cook at a higher temp than your oven. I generally put a little liquid in the bottom of my roasting pan to create steam. Helps keep the meat from drying out. You could certainly put vegetables around the roast, again, just watch those cook times. Could take a little longer with more items baking.
Hope you enjoy this recipe.
Norine