On 8/19/2012 5:27 PM, dsi1 wrote:

> I like ketchup in pot roasts too. I'm affraid that I use more than a
> litte of the stuff. Balsamic vinegar is also good - mostly for the
> color. I'm not much of an herb kind of guy. I can't say when was the
> last time I used marjoram or thyme.

Have never thought of using balsamic vinegar, but now I will. My mother
always used Kitchen Bouquet, for color, so I use it, too.

http://en.wikipedia.org/wiki/Kitchen_Bouquet

Becca