Uploaded December 2014 | Updated September 2026, 2 weeks ago
Colton's Bear Pot Roast
Marinate:
12 oz. merlot wine
2 tbs. black pepper
1 tbs. powdered garlic
Ingredients:
5-7 lb. bear roast
1 qt. beef broth
1/3 bulb elephant garlic, chopped
1 sweet onion, chopped
2 whole parsnips, chopped
6 whole carrots, chopped
1 whole bunch celery, chopped
Directions:
Marinate roast for 24 hours.
Place roast and marinate into a 12" camp oven.
Pour beef broth into the oven.
Place garlic into the oven, on and near to the roast.
Toss remaining vegetables into the oven and cover with lid.
Cook at 325F for 4-5 hours, using 15 briquettes on lid and 8 briquettes under oven, changing coals every hour.
Remove roast when internal temperature reaches 160-170F
Cover roast and let it rest 10 minutes before slicing.
Serve with cooked vegetables and broth.
Colton's Bear Pot Roast
Marinate:
12 oz. merlot wine
2 tbs. black pepper
1 tbs. powdered garlic
Ingredients:
5-7 lb. bear roast
1 qt. beef broth
1/3 bulb elephant garlic, chopped
1 sweet onion, chopped
2 whole parsnips, chopped
6 whole carrots, chopped
1 whole bunch celery, chopped
Directions:
Marinate roast for 24 hours.
Place roast and marinate into a 12" camp oven.
Pour beef broth into the oven.
Place garlic into the oven, on and near to the roast.
Toss remaining vegetables into the oven and cover with lid.
Cook at 325F for 4-5 hours, using 15 briquettes on lid and 8 briquettes under oven, changing coals every hour.
Remove roast when internal temperature reaches 160-170F
Cover roast and let it rest 10 minutes before slicing.
Serve with cooked vegetables and broth.
