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Bear Pot Roast
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4 lb. bear roast

4 lb. Bear Roast
10 Baby Carrots
4 stalks of Celery
2 tsp. salt
2 tsp. Chili powder
1/2 tsp. salt
1 large minced onion
1 cup beef bouillon
2 tsp. Garlic Powder
2 cups Port wine

Place meat in crock pot. Add all other ingredients and cook for 1 1/2 -2 hours per pound at 180 degrees F.

Check internal temp. of thickest part of roast with meat thermometer. Taste to adjust salt, sugar balance and add water if necessary.

When the meat is done, remove the vegetables with a slotted spoon and blend them on high and return them to the crock pot to thicken the wine sauce. This will give you a light, natural delicately flavored gravy.

Serve with potatoes.