Bear Roast Crock Pot Recipes

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BEST EVER BEAR ROAST | FALL-APART TENDER RECIPE



Best Ever Bear Roast | Fall-Apart Tender Recipe image

This is the best bear roast you will ever make. The meat braises in a delicious and healthy cooking liquid that makes it fall-apart tender...and simple to do.

Provided by Miss AK

Categories     Dinner

Time 5h10m

Number Of Ingredients 10

1 Tbsp. olive oil
1 (3-4 lb.) bear roast
1 and 1/2 tsp. salt, divided
1 tsp. pepper, divided
4 garlic cloves, minced
1 cup beef stock
1 cups dry red wine (or sub for more stock)
3 Tbsp. balsamic vinegar
3 Tbsp. tomato paste
4-5 fresh thyme sprigs

Steps:

  • Add the olive oil to a large pan and heat over medium high heat. Meanwhile, pat the roast down with a paper towel to absord excess moisture. Sprinkle it with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • When the pan is hot, sear the roast on all sides, creating a nice crust. This will take 5-10 minutes.
  • Once the roast is seared, lay it in the bottom of a slow cooker.
  • Mix together the garlic cloves, beef stock, red wine, balsamic, tomato paste, and the remaining salt and pepper.
  • Pour the liquid over roast and lay the thyme sprigs over the top.
  • Cover the slow cooker with a lid, and let it cook for 4-6 hours on high or 8-9 hours on low. The roast should be falling apart with a fork, that's how you know it's done.
  • Serve with the liquid you cooked the roast in (you can reduce it down on the stove if you like). Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 279 calories, Sugar 2 g, Sodium 1315 mg, Fat 7 g, SaturatedFat 6 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0 g, Protein 43 g, Cholesterol 105 mg

BIG BEAR STEW



Big Bear Stew image

If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!

Provided by Kyle

Categories     Soups, Stews and Chili Recipes     Stews

Yield 8

Number Of Ingredients 14

4 pounds bear meat
¼ cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed

Steps:

  • In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
  • Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
  • Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

Nutrition Facts : Calories 584.6 calories, Carbohydrate 30.9 g, Fat 28.1 g, Fiber 4.8 g, Protein 51.2 g, SaturatedFat 1.5 g, Sodium 617.7 mg, Sugar 6 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

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