Souvlaki pot roast
Get a rump roast, 3 maybe 4 pounds, and marinate it overnight or at least all day in:
1/2 c vermouth
1/2 c lemon juice
1/2 c olive oil
1 T oregano,
handful of garlic, as much as you dare (2 T minced)
salt and pepper
Place all this and the roast in a Ziploc bag, massage it well. When you're ready to cook it, bring it out of the refrigerator a couple of hours before cooking to bring it up to room temperature. Heat saute pan to medium high; preheat oven to about 300 degrees.
Take it out of the bag, save the juice. Place the roast on the pan and sear the outside about 2-3 minutes a side. From here, you can either dump the marinade into the saute pan (after the pan cools a bit) or throw everything into a Dutch oven (or a crock pot for 8 hours on high) and bake this slowly for about 3 - 4 hours, rolling the roast around in the sauce a couple of times.
It's good with feta cheese, more oregano and tomatoes. I have also doubled the marinade for bigger roasts and for those who need more sauce ;-)