Teardrops n Tiny Travel Trailers

Colton's Bear Pot Roast

Marinate:
12 oz. merlot wine
2 tbs. black pepper
1 tbs. powdered garlic

Ingredients:
5-7 lb. bear roast
1 qt. beef broth
1/3 bulb elephant garlic, chopped
1 sweet onion, chopped
2 whole parsnips, chopped
6 whole carrots, chopped
1 whole bunch celery, chopped

Directions:
Marinate roast for 24 hours.
Place roast and marinate into a 12" camp oven.
Pour beef broth into the oven.
Place garlic into the oven, on and near to the roast.
Toss remaining vegetables into the oven and cover with lid.
Cook at 325F for 4-5 hours, using 15 briquettes on lid and 8 briquettes under oven, changing coals every hour.
Remove roast when internal temperature reaches 160-170F
Cover roast and let it rest 10 minutes before slicing.
Serve with cooked vegetables and broth.

I've had bear steaks before. They were great. Just from your ingredients, I can tell that this is one that anyone would love if they had a chance at getting a bear roast.