Bearroast Recipes

BEST EVER BEAR ROAST | FALL-APART TENDER RECIPE

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!

LONGHUNTER'S BEAR ROAST

Steps:

• Preheat oven to 500 degrees.
• Cut deep slits in top of roast and insert garlic slices.
• Salt and pepper the meat well.
• Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
• Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
• When done, remove roast and the fat cracklings to a hot pan or platter.
• Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
• Stir in the flour and herbs.
• Stir on a low flame until thickens, stir in the herbs.
• Add Worcestershire sauce.

BEAR ROAST

Steps:

• Preheat oven to 500*F. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
• Turn the heat down to 300-325*F. and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
• Gravy:.
• Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce.

BIG BEAR STEW

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.

POT ROAST IN BEER

Steps:

• Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
• Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
• Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
• Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.