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Bear Roast II


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  • 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


Servings 1


Step 1

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.

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