8 to 12 lb. roast
1 tbsp. oregano
1 garlic clove, diced
1 onion, sliced
4 to 5 Jalapeno peppers, diced
3 tbsp. Italian seasoning
2 to 4 bay leaves, crumbled
1 green pepper, sliced
1 tbsp. black pepper

Cover roast completely with cold water in large roaster. Add rest of ingredients. Cover. Bake at 400 degrees for 20 minutes, then at 325 degrees for 25 minutes per pound. DO NOT COOK ALL THE WAY THROUGH. The center of the meat will be pink. Take out of the juice to cool (SAVE JUICE). Cool meat overnight. When cool, slice thin. Reheat juice for 1 hour. Drop meat slices into hot juice. The rest of the juice will finish cooking the meat. Serve meat in its juice.