4 lbs. beef roast
1/4 c. vinegar
1/4 c. water
2 sliced onions
1 bay leaf
1/4 tsp. celery seed
1/4 tsp. MSG (Accent)
1/2 tsp. salt
Freshly ground pepper
1 tbsp. minced parsley
Pinch oregano, basil, rosemary
6 whole potatoes
6 whole onions
6 whole carrots

Marinate beef overnight in vinegar, water, sliced onions, bay, celery seed and MSG. Brown meat and place in roaster and add the marinade and additional water if needed. Add salt, pepper, parsley. Bake covered for about an hour and then add the whole vegetables and dried herbs. In the last half hour of cooking 1/4 cup red wine may be added. Thicken gravy before serving.