CHEVON ROAST

This was our first try at roast, and everyone voted it a home run first try. If your roast is larger or smaller adjust the amounts of seasoning accordingly.

Three pound Chevon Roast (goat meat)
2 red onions-sliced
4-6 potatoes-cubed in large chunks
5-7 carrots-sliced on the angle
1 t salt
1 t ground corriander
1 t fennel seeds, broken up
4 sprigs fresh peppermint, or 1 t dry
4 sprigs fresh thyme, or 1 t dry
1 sprig fresh rosemarry, or 1/4 t dry
1/4 C balsamic vinegar

Layer the onion in the bottom of a crock pot.

Combine all of the dry herbs and salt. Rub onto the roast and place the roast on top of the onions. Lay the fresh sprigs of herb on top of the roast.

Place the potatoes and carrots around the roast.

Drizzle the balsamic vinegar over all and cook on low until potatoes are tender and roast is cooked through. The directions for my crock pot say 12 hours, however it was done after only 7 hours.