Slice the meat very thin and serve, hot or cold, with sliced baguette and mustard. This recipe requires 24-hour marinade.
For 10 people
Generously cover the meat with garlic powder. With a small knife pierce the entire surface of the meat and stuff each hole with a peppercorn. Prepare the marinade by combining all the remaining ingredients. Put all in a Ziploc bag and refrigerate for 24 hours, turning occasionally. Put roast and marinade in crock-pot and cook on low all day. Comes out tender.
Ready in 8 hours 5 min prep