1 tablespoon olive oil
1 carrot, grated
2 teaspoons garlic powder
2 tablespoon prepared Dijon mustard
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
2 teaspoons distilled white vinegar
1 teaspoon dried tarragon
1/2 pound fresh mushrooms, sliced
In a large bowl, mix the olive oil, carrot, garlic powder, garlic powder, oregano, basil, rosemary, sage, salt, oregano, basil, rosemary, sage, marjoram and vinegar. Mix until everything is evenly coated. Shape dough into 1/4 inch slices. Place rolls in a large glass dish or mold pot. Cover tightly with aluminum foil and place in a hot plate or bowl, turning once, until vegetable is coated with oil.
Bake at 375 degrees F (190 degrees C) for about 18 minutes or until lightly browned. Remove foil and bake for an additional 15 minutes. Remove from oven and cool on wire rack. Working quickly, pot roast on repeat for 5 minutes or until browned. Remove foil and slice into 1/2 inch slices. Transfer meat tissue onto plate.
Place scallions and wet grated vegetables under dish and brush with olive oil, lemon juice and vinegar. Place under water and place in a Dutch oven oven for 350 degrees F (175 degrees C) for about 30 minutes, or until the meat is tender.
Remove pan from oven and place on rack of oven to cool slightly. Drizzle white vinegar and tarragon over meat and stir gently until well coated. Place under water and pour wine mixture over all.
Boil and flavor with garlic salt, mustard, marjoram, rosemary, sage, salt, oregano, basil, rosemary, sage, marjoram, basil and vinegar. Add parsley and cilantro and stir gently until the sauce thickens. Serve hot over pasta.