Roast Marinade - cooking recipe

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

Preparation

Put roast in Brown-in-Bag. Cover generously with Worcestershire sauce.
Mix dry ingredients and cover all sides of the roast.
You may or may not need all the mixture.
Put the onion slices on the top of the roast and seal in the bag. Refrigerate, turning occasionally, for 4 or 5 days.
Bake slowly at 250\u00b0 to 300\u00b0 until internal temperature reaches 170\u00b0 to 180\u00b0 on meat thermometer.