Burgundy Wine Bear Roast

2-lb. bear roast
4 to 5 medium potatoes, cut into chunks
6 carrots, cut into 2-inch chunks
2 onions, quartered
1 cup Burgundy wine
1/2 pkg. onion soup mix

Place meat, potatoes, carrots and onions in suitable baking dish. Mix soup and wine together and pour over meat and vegetables. Bake at 360°F for 11/2 hours.

Kenneth W. Crummett
Sugar Grove, WV