1 med. onion
1 carrot
Parsley
2 bay leaves
1/4 c. Wesson oil
1 c. vinegar
2 cloves garlic
1 tsp. thyme
1 tsp. pepper corns
1/2 c. red wine (optional)
3 c. water

Mix above together (may cook and then cool). Marinate 3-4 pound round roast about 2 inches thick. Let roast stand in brine for 24 hours. Remove from brine, pat dry and brown on each side with onions. Bake at 325 degrees. Put some brine on roast and baste during baking with brine. After roast is done, remove from pan and make sour cream gravy. (If wine was omitted from brine, may add a teaspoon to gravy, if desired.)