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.