Ingredients:
3 pound top round roast
1 tablespoons cracked black peppercorns (use 2 Tbsp. if you like it spicy)
2 cloves garlic, minced
3 tablespoons balsamic vinegar
4 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
Assembly:
Combine pepper and garlic.
Cut shallow slits in roast.
Rub with pepper/garlic mixture.
Place roast in gallon size Ziploc freezer bag.
Combine remaining ingredients.
Pour over meat.
Freeze.
Serving Day:
Thaw completely. Place in slow cooker. Pour juices over roast. Cook on low 8-10 hours. Cut thin slices against the grain. Return to au jus in crockpot until ready to serve. Place meat slices on platter to serve. If desired, pour au jus into gravy bowl to be drizzled over meat.
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