6-8 lb High Point Bison or Beef chuck roasts
½ cup dijon mustard
2-3 large onions, sliced
2 tsp salt
2 tsp pepper
2 tsp garlic powder or 4 garlic gloves chopped
2 tsp paprika
3 Tblsp Worcestershire sauce
4 beef bouillon cubes
1 ½ cups water
Thaw roasts in fridge. Remove from fridge and place roasts on a baking sheet. Rub roasts all over with Dijon, adding more if needed. Rub with salt, pepper, garlic powder, and paprika. Place roasts in a large heavy roasting pan. Splash worcestershire over the roasts. Place large slices of onions over all the roasts. Add bouillon cubes and water. Cover roaster with a tight fitting lid. Preheat oven to 375 degrees. Put roaster in oven and roast for 2 hours. Turn the oven off; DO NOT OPEN OVEN DOOR. Let roast in oven for 3.5 hours. Turn oven back on to 300 degrees. Roast for 40 more minutes. Remove roaster and let roasts rest for 20 minutes. Remove roasts to cutting board. Cut up roast. You can put roast back into the pan juices to stay warm and juicy until you serve, or use the pan juices to make gravy.
Start at 6 am to serve at 12 noon. Start at 12 noon to serve at 6 pm.