Preheat the oven and prepare the roast:

Preheat your oven to 425°F (218°C) for a high-heat roast.

Remove the bison tri-tip roast from the refrigerator and allow it to sit at room temperature for about 30 minutes. This ensures even cooking.

Season the roast generously with your favorite blend of herbs, spices, and seasoning rub. Make sure to coat the entire surface of the roast for maximum flavor.

Roast the bison tri-tip:

Place the seasoned bison tri-tip roast on a roasting rack in a shallow roasting pan, fat side up.

Roast the bison tri-tip in the preheated oven for approximately 30-40 minutes, depending on the size of the roast and desired doneness.

For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the roast to check the temperature.

To maintain juiciness, avoid overcooking the roast. Once the desired internal temperature is reached, remove the roast from the oven promptly to prevent it from drying out.

Rest and slice the roast:

Transfer the cooked bison tri-tip roast to a cutting board and tent it loosely with aluminum foil.

Allow the roast to rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more tender roast.

After resting, carve the bison tri-tip roast against the grain into thin slices. This ensures tender slices with optimal texture.

Serve the sliced roast immediately with your favorite side dishes and enjoy!