Combine first six ingredients for marinade and pour over roast. Cover and refrigerate overnight. Place roast in pan, reserving marinade. Preheat the oven to 450 degrees F. Roast the meat about 15 minutes. Lower the heat to 350 degrees F and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife. A meat thermometer inserted into the thickest part of the meat should read about 155-160 degrees F. Bring reserved marinade to a boil. Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve.

Yield
6 servings