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Smoked Bear Roast

1 5 pound Bear Roast
Basil garlic vinegar
Water
2 lb Potatoes; peeled and sliced
1 lb Carrots; peeled and sliced
2 lg Onions; quartered
10 Cloves elephant garlic
2 Ribs celery; thinly sliced
1 Sprig fresh rosemary
1 Sprig fresh thyme
2 tb Black pepper
2 tb Black mustard seed; crushed
4 tb Worcestershire sauce
3 tb Nuoc mam
2 Dried tabasco peppers; crushed
2 tb Basil garlic vinegar
Flour; optional


Marinate the bear roast for four hours in a mixture of basil-garlic vinegar and water.


Put the roast in the smoker and smoke for four hours at around 225 degrees. Have a drip pan underneath the roast to catch the drippings.


Preheat your range oven to 325 degrees. Bring bear in from the smoker, put in a large covered dutch oven. Add remaining ingredients, pan drippings from the smoker, 2 tablespoons of basil garlic vinegar, water, and cook for an additional hour, or until vegetables are soft. If you choose, you may add flour to the liquid in the dutch oven to make a thick gravy or roux.


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