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Pot Roast Pacific

5 pounds chuck roast
1 tablespoon olive oil
4 cloves garlic, minced
1 cup dry sherry
1/3 cup soy sauce
1 1/2 teaspoons ground ginger
Freshly ground pepper, to taste
2 green onions, thinly sliced
4 whole cloves

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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