Bear Roast II
- 3 pounds rump or shoulder roast - (to 4)
- 7 garlic cloves
- Salt to taste
- Freshly-ground black pepper to taste
- 1 large can mushrooms
- 2/3 cup soy sauce
- 1/3 cup vegetable oil
- 1 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
With a sharp knife, punch a hole about two inches deep in the roast. Insert a clove of garlic. Repeat until all the garlic is used. Salt and pepper the roast as desired.
Place in a large glass container, mix the marinade ingredients, and pour over the roast. Refrigerate 12 to 24 hours, basting often with the marinade.
Place the roast in a large Dutch oven or roasting pan. Pour the marinade over the meat, and cook in a 225-degree oven for about four hours. Add mushrooms to the pan for the last hour of cooking.
This recipe yields ?? servings.