This recipe is adapted from Chef Anne Burrell, from Secrets of a Restaurant Chef on Food Network. I made a couple of changes when I made it due to ingredients on hand, but this is her original recipe. I cut the recipe in half, used celery seed instead of celery, and added thinly sliced fennel. I also used sliced portabellos for the mushrooms. I cut the cooking time down as well since I had a smaller roast. The cooking aroma is unbelievable!