1. Wash roast and pat dry with paper towels. 2. Pour dressing into a gallon size zip-lock plastic bag. Add roast and refrigerate for a few hours (preferrably overnight). 3. Remove roast from plastic bag, make several shallow slits in top of roast. Place prepared roast into your crock-pot. 4. Mix together the remaining ingredients in a small bowl; pour over roast. 5. Add bay leaves. 6. Cover and cook on LOW for 8 to 10 hours. (HIGH = 4 to 5 hours). 7. COOK'S TIP: To complete this meal, in last hour add small red potatoes (halved), mushrooms (halved) and carrots (diced). Sauce can be thickened with 2 tablespoons flour dissolved in 1/4 cup of water. 8. COOK'S TIP: For leftovers, add tomatoes, corn, celery, green beans, etc. Add a gravy mix and you have a tasty stew or soup. ---------------------------------------------------------------------------
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Ingredients
