Re: Bear roast in slow cooker
Whatever recipe you choose to use, one of the important aspects of cooking bear is to trim as much fat as possible from the meat.
IMHO, and that of many others, the fat imparts a strong and gamey taste and needs to be removed.
That being said, when I do roasts of most any kind, I marinate them for 3 days in Italian dressing. When I put them in the crock I add: sliced red potatoes, peas, baby carrots, onion and green pepper slices, mushrooms and brown gravy. And finally a can of diced tomatoes. Salt and pepper to taste.
Usually turns out quite well.