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 225F. Have a drip pan underneath the roast to catch the drippings.

Preheat your range oven to 325F. 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.