Rinda's Pot Roast
5 lbs. roast (find the cheapest cut, usually a chuck roast)
Olive oil
Red wine vinegar
The day before cooking the roast, place the roast in a large ziploc bag and drizzle the olive oil and red wine vinegar over the roast to coat. Seal up the bag and refrigerate overnight. Turn several times during the day to marinate on both sides.
Place roast in a crock pot with McCormick Pot Roast Mix, hot water according to mix, chopped garlic, peeled and quartered potatoes, peeled and chunked carrots, sliced celery and sliced onions. Cook on Low for 8 hours or High for 4 hours.
Recipe shared by Robin.
