Instructions: Rub roast with oil and minced garlic. Place meat in glass or stainless steel bowl. Add sherry, soy sauce, ginger, pepper, onions, and cloves. Turn meat to coat. Cover and refrigerate overnight. To cook; remove meat from marinade; set marinade aside. Transfer meat to crockery pot. Add 1/2 cup reserved marinade. Cover and cook on Low for 7 to 8 hours, or until fork tender. Transfer to a platter and keep warm. Add 1/2 cup more marinade to pan juices. Cook down until reduced and pour into a sauce boat. Serve with meat.

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