Combine marinade ingredients and pour over roast in a shallow bowl; cover and refrigerate overnight or for 24 hours.
Remove meat from marinade and pat dry with paper towels.
Heat oil in large skillet and brown meat on all sides.
Place in cooker; cover and cook on low 8-10 hours.
Serve with accumulated gravy which may be thickened in a saucepan with flour and water paste if you wish.
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