In a large resealable food storage plastic bag, mix remaining ingredients.
Add roast; turn to coat and seal the bag.
Refrigerate 6 hours or overnight, turning once or twice to marinate.
Using a large pan or cast iron skillet, sear the roast on both sides.
(Searing the meat first adds a wonderful rich flavor to the roast.)
My thoughts: I prepared a extra batch of the marinade to pour over the meat and cook in the crock pot or oven instead of using the one that the meat had been marinating in overnight.
That really isnt a safe practice to use the same marinade the raw meat soaked in.
To oven bake: Sear meat on an outside or stove top grill.
Place in a shallow roasting pan or Dutch oven.
Cover and bake at 325 degrees for 3 hours, turning and basting with marinade.
Crock pot version: Sear meat and add to the crock pot with the additional prepared marinade.