Bear Roast II

By á-170456

Ingredients

• MARINADE:
• 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

Details

Servings 1

Preparation

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.