4 lb Beef Roast -- boneless
1/3 c  Vinegar
2 tb Worcestershire Sauce
1 lg Onion -- sliced
1 tb Oregano
4 lg Garlic Cloves -- sliced
Thin
____________For
Gravy:______________
1 pk Italian Dressing Mix
1 ts Worcestershire Sauce -- to
Taste
1 cn Beef Broth -- College Inn
Best
2 tb Cornstarch

1. Place beef in crock pot. Cover with vinegar, worcestershire sauce,
onion slices, oregano, and garlic. Cook on low for 6 to 8 hours, until
tender. Remove beef from liquid, and chill thoroughly. (Discard liquid in
crock pot).

2. Slice cooled beef across grain thinly. Prepare gravy.

3. Thin cornstarch in about 1/4 cup of water. Heat broth mixed with
italian dressing packet to a soft boil. Add cornstarch mixture, and stir
constantly until slightly thickened. Add additional water, if necessary,
and bring to a full boil. Add beef slices, and simmer until heated.

Diane Rosone, modified by Jocie Moravec