Recipe

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• 4 lbs round tip roast
• italian dressing (1 bottle)
• 2 1/2 tbsp cracked black peppercorns
• 3 garlic cloves, finely minced
• 1/2 cup red onion, diced
• 1 cup red wine
• 2 tbsp kitchen bouquet
• 2 tsp dry mustard
• 2 bay leaves

• 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.