Instructions: With a sharp knife, punch a hole about two inches deep in the roast. Insert a clove of garlic. Repeat until all the garlic is used. Salt and pepper the roast as desired.

Place in a large glass container, mix the marinade ingredients, and pour over the roast. Refrigerate 12 to 24 hours, basting often with the marinade.

Place the roast in a large Dutch oven or roasting pan. Pour the marinade over the meat, and cook in a 225-degree oven for about four hours. Add mushrooms to the pan for the last hour of cooking.

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