Thanks for the recipe - we all loved it. Good flavorful meat - not just seasonings!!! I used a 4.5 lb bottom round roast, which trimmed down to about 4 lbs. Once it was semi-frozen, I sliced it with an electric knife WITH the grain, not across (if you want it chewy not dissolve-in-your-mouth). I doubled the sauce recipe, but even that was WAY too much - next time I'll use the extra half as steak marinade. I ground the peppercorns and crushed red pepper in my coffee mill. I put tin foil in the bottom of the oven and sprayed Pam on cake cooling racks so the marinade would be easy to clean up. It made 3 racks full. I cooked in my oven at 150 degrees for 4 hours. Worked well, but good luck leaving it alone long enough for it to dry!
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Thanks for the recipe - we all loved it. Good flavorful meat - not just seasonings!!! I used...