Bison Red Wine Roast (Entree/Appetizer)

3 1/2 lb Bison roast
1 Large tomato, chopped
1 C Diced onions
1 C Diced carrots
1/2 C Diced celery
2 1/2 C Bison broth
2 C Red wine
1/4 C cream
2-4 t Olive oil
2 t Flour
Salt and Pepper to taste

Season roast with salt and pepper. In a heavy casserole, quickly sear meat on all sides in hot oil. Remove from pot. Brown diced veggies lightly. Add broth and red wine. Return roast to pot, cover, place on middle oven rack and cook at 275 F for 3-3 1/2 hours or until bison is tender.

Turn roast every hour and remove cover for last half hour of cooking. Remove roast from pot. Puree vegetables in broth. Mix flour and cream and slowly add to vegetable broth, stirring constantly. Bring to boil and cook until thickened. If desired, season with salt, pepper and red wine to taste.