The marinade has . . . ah, botheration, let me go get the book. As written, carrot, celeriac, onions, lemon juice, parsley root, a bay leaf, pepper and allspice, thyme, and juniper berries, and an optional glassful of red wine. It's heated up and poured over the meat, marinated for a couple of days, and then added to the roast once the meat has been browned.

Does that clarify what I'm looking to do with it? :}