Peppered Eye Of Round Roast, Hot Or Cold, Crock Pot

• 4 lbs eye of round roast
• garlic powder
• black peppercorns
• 1/2 cup soy sauce
• 1 cup red wine
• 2 tablespoons sherry wine
• 1/4 cup oil
• 1/4 cup Worcestershire sauce (yes, use it all)
• 3 garlic cloves

1. Generously cover the meat with garlic powder (yes, powder!) With a small knife pierce the entire surface of the meat and stuff each hole with a peppercorn.
2. Prepare the marinade by combining all the remaining ingredients (here's the REAL garlic!) Put all in a Ziploc bag and refrigerate for 24 hours, turning occasionally.
3. Put roast and marinade in crock pot and cook on low all day. Comes out tender and not dry.
4. For appetizer, slice very thin and serve, hot or cold, with sliced baguette and a wonderful mustard. Or horseradish sauce. Great for a holiday buffet.
5. Marinade makes good gravy; strain first, then thicken slightly.

round roast, garlic, black peppercorns, soy sauce, red wine, sherry wine, oil, worcestershire sauce, garlic

Taken from www.food.com/recipe/peppered-eye-of-round-roast-hot-or-cold-crock-pot-269822 (may not work)