Michelle's Pot Roast With Onions, Potatoes And Carrots

Recipe Ingredients

1/2 teaspoon	2.5ml	Rosemary
1/2 teaspoon	2.5ml	Parsley
1/2 teaspoon	2.5ml	Celery salt
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Onion - minced
1/4 teaspoon	1.3ml	Basil leaves
2		Bay leaves
2 tablespoons	30ml	Soy sauce
4 tablespoons	60ml	Worcestershire sauce
1/2 cup	118ml	Balsamic vinegar
3/4 cup	177ml	Warm water
1 1/2 cups	93g / 3.3oz	Pearl onions -or-
1 cup	62g / 2.2oz	Onion - chopped (medium)
3 cups	330g / 11oz	Carrots - chopped (large)
6 cups	876g / 30oz	Potato - chopped (medium)

Recipe Instructions

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 until 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.

Source:
Michelle Rowaan

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