Crock-Pot Bear

• 4 to 5 lb. bear roast
• salt to taste
• pepper to taste
• onion powder
• garlic powder
• 2 medium onions, quartered
• 1 bell pepper, diced
• 3 medium potatoes, quartered
• 10 to 12 mushrooms (if you have room in the pot)
• 4 c. water
• 4 beef bouillon cubes
• 1/2 c. Worcestershire sauce
• 1 c. brown sugar
• 1/2 c. mustard
• 1 Tbsp. horseradish
• 2 bay leaves

1. Mix salt, pepper, onion and garlic powder. Roll roast in seasonings and rub them in.
2. Put roast in pot.
3. Heat water and dissolve bouillon cubes. Stir in Worcestershire sauce, brown sugar, mustard and bay leaves.
4. Pour over roast. Add onions, pepper, potatoes and mushrooms.
5. Turn crock-pot to low and cook for 8 to 9 hours. Turn to high and cook for an additional 1 hour. Have plenty of biscuits for the gravy.
6. Serves 8 to 12.

bear roast, salt, pepper, onion, garlic, onions, bell pepper, potatoes, mushrooms, water, worcestershire sauce, brown sugar, mustard, horseradish, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675840 (may not work)