Description
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.
Ingredients
Scale
- 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
Instructions
- 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!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 2 g
- Sodium: 1315 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 43 g
- Cholesterol: 105 mg
Keywords: roast, slow cooker, bear roast, bear meat, black bear, wild game
