Marinade For Pot Roast - cooking recipe

Ingredients

4 c. cooking sherry
2 c. sliced onions
1/2 c. sliced carrots
1 c. sliced celery
4 cloves garlic, sliced
1 tsp. leaf thyme, crumbled
1 tsp. leaf rosemary, crumbled
1 tsp. black pepper
4 whole cloves
1 bay leaf
3 strips orange rind

Preparation

Combine all ingredients in container large enough to hold both marinade and pot roast.
After marinade ingredients have been mixed, add meat, coating on all sides.
Cover and refrigerate at least 12 hours, turning occasionally.