Beef Roast
2 pounds lean roast
2 cloves garlic, crushed
3 T balsamic vinegar
1/4 c soy sauce
2 T Worcestershire sauce
1 t Dijon mustard
salt and pepper to taste (I used 1/4 t of each)
2 cloves garlic, crushed
3 T balsamic vinegar
1/4 c soy sauce
2 T Worcestershire sauce
1 t Dijon mustard
salt and pepper to taste (I used 1/4 t of each)
Combine all ingredients and pour over roast. Freeze. To cook, let thaw and cook in crock pot for 8-10 hours.
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