PREPARATION - (DAY BEFORE COOKING)

• Slit and insert as many pieces of garlic into the roast as desired.
• Cover roast with cold water and refrigerate overnight.

COOKING THE ROAST

• The next day drain the water and pat the roast dry.
• Put enough canola oil in a cast iron frying pan to lightly coat the bottom of the pan.
• Over a medium to medium-high heat, brown the roast on all sides. This will usually take about 10 minutes.
• Insert a meat thermometer into the middle of the roast.
• Leaving the roast in the frying pan, put the frying pan into a 275F oven.
• Roast to 125F for rare, or 135F for medium rare.

SERVING AS COLD SLICED SANDWICH MEAT

• If the roast is to be used exclusively for sandwich meat, remove it from the oven and let it rest at room temperature for a couple of hours before refrigerating it overnight.
• Slice and serve with bread and condiments of choice the following day.

SERVING HOT WITH A SAVORY SAUCE

• If the roast is to be served hot, then prepare a savory sauce by removing the cooked roast from the oven and taking it out of the frying pan that it was roasting in.
• Place the roast on a serving platter and return it to an extinguished oven with the oven door slightly ajar.
• Add the minced shallots and maple syrup to the frying pan.
• Blend the shallots and maple syrup together in the pan for about 30 seconds, then over high heat immediately add the rest of the savory sauce ingredients.
• Bring mixture to a rolling boil.
• As the sauce is cooking use a wooden spoon to scrape the browned bits from the bottom of the pan.
• Reduce the sauce to about 1 cup in volume. This will take about 10 minutes.
• Remove thyme sprigs and bay leaf with a slotted spoon.
  
• Adjust seasonings with salt, pepper, additional maple syrup and/or balsamic vinegar as required.
• Keep warm on the stove and serve with freshly sliced bison roast.