Prep Time: 5-10 minutes | Cooking Time: 3 hours | Servings: 4-6
Serve with mash potatoes and your favorite vegetables
Preheat oven to 500 degrees. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce.
- 3-4 lbs bear roast or rump roast, thin fat to 1/2 inch
- 1 1/2 cloves garlics
- salt and pepper to taste
- 2 small onions, chopped
- 1/2 stalk celery & leaves
- 1/2 teaspoon sage
- 3 tablespoons flour
- 1/4 teaspoon thyme
- 1/4 teaspoon savory
- 2 cups beef stock
- 1 teaspoon worcestershire
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club