Michelles pot roast with onions, potatoes and carrots

Yield: 6 Servings

Measure Ingredient
½ teaspoon Rosemary
½ teaspoon Parsley
½ teaspoon Celery Salt
1 teaspoon Thyme
1 teaspoon Minced Onion
¼ teaspoon Basil Leaves
2 \N Bay Leaves
2 tablespoons Soy Sauce
4 tablespoons Worcestershire Sauce
½ cup Balsamic Vinegar
¾ cup Warm Water
1½ cup Pearl Onions Or
1 medium Onion, Chopped
3 larges Carrots, Chopped
6 mediums Potato, Chopped

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 - ½ 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@...) Posted to MC-Recipe Digest V1 #497 by Rowaan <Rowaan@...> on Mar 03, 1997.

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