I've read the recent eye-of-round threads, which made me remember that I've got a bison heel-of-round in the freezer (about a 2-lb roast). I realize that this is a very tough roast and I'm not really a red meat expert, typically grilling bison steaks mostly. So, I'm open to suggestions. Is this roast something that can be braised for hours in a Dutch oven? Cooked with tomato sauce a la a suggestion in the eye-of-round thread, to be served over pasta? Any help would be greatly appreciated!