1 cup soy sauce
1/2 cup olive oil
1/2 onion, cut into wedges
8 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 (15 ounce) can tomato paste with juice
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
In a small bowl, mix soy sauce, olive oil, onion, garlic, basil, oregano, rosemary, tomato paste, black pepper, basil and apple vinegar. Place into a slow cooker and stir to coat. Cover and cook on High until all ingredients are thoroughly combined.
I add potatoes to the marinade so it is almost guilt free! I always add garlic and onion
I have made this recipe for vegetarian groups and it is always a favorite. I usually use carrots and celery instead of mushrooms and other vegetables, cut in half the olives and mushrooms and add them after the mushrooms have browned. It is huge!
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