Roast Marinade

Name: Roast Marinade
Ingredients: 1 (20 lb.) round roast (boneless); 2 pkg. Cavender's Greek seasoning; 1/4 c. salt; 1/2 tsp. each: granulated garlic, oregano, basil and black pepper; 2 Tbsp. parsley; 2 or 3 bay leaves; Lea & Perrins Worcestershire sauce; 1 or 2 onions, sliced

8 ingredients

5 steps

Ingredients

1 (20 lb.) round roast (boneless)
2 pkg. Cavender's Greek seasoning
1/4 c. salt
1/2 tsp. each: granulated garlic, oregano, basil and black pepper
2 Tbsp. parsley
2 or 3 bay leaves
Lea & Perrins Worcestershire sauce
1 or 2 onions, sliced

Directions

1

Put roast in Brown-in-Bag. Cover generously with Worcestershire sauce.
2

Mix dry ingredients and cover all sides of the roast.
3

You may or may not need all the mixture.
4

Put the onion slices on the top of the roast and seal in the bag. Refrigerate, turning occasionally, for 4 or 5 days.
5

Bake slowly at 250° to 300° until internal temperature reaches 170° to 180° on meat thermometer.