1/2 tsp Rosemary
1/2 tsp Parsley
1/2 tsp Celery Salt
1 tsp Thyme
1 tsp Minced Onion
1/4 tsp Basil Leaves
2 Bay Leaves
2 tbsp Soy Sauce
4 tbsp Worcestershire Sauce
1/2 cup Balsamic Vinegar
3/4 cup Warm Water
1 1/2 cup Pearl Onions Or
1 medium Onion, Chopped
3 large Carrots, Chopped
6 medium Potato, Chopped
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Mix together liquids and then add spices to taste. I just put enough in so that it "looked" good. I generally followed what is above, but didn't measure it out...just dumped till it was just right. :)
Marinate pot roast 2 - 4 hours.
Cover roast with onions, bake roast 1 - 1/2 hours, add potatoes and carrots and bake for another 35-45 minutes or until potatoes are soft.. Remove roast and vegetables. Strain drippings, to remove unwanted spices and make gravy.
NOTES : This recipe was taken from various recipes that had some of the above spices. I prefer a roast to be "marinated" then cooked. I also really like balsamic vinegar. Any type of vinegar could/can be used. This recipe can also be used in a crockpot - add everything - roast, marinade, veggies and bake on low 6-8 hours. Recipe by: Michelle (rowaan@ix.netcom.com)
Posted to MC-Recipe Digest V1 #497 by Rowaan <Rowaan@ix.netcom.com> on Mar 03, 1997.
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