marinate overnight for the best flavor. Makes 4-6 servings.

1 (8 oz.) bottle French or buttermilk salad dressing
1/2 c. vegetable oil
1/2 c. red wine vinegar
1/4 c. black peppercorns, cracked
1 tbsp. garlic salt
1 tbsp. dried oregano, crumbled
1 (3 lb.) beef shoulder roast

Combine first 6 ingredients in large bowl. Add roast and turn to coat. Cover and refrigerate overnight, turning occasionally.

Preheat oven to 400 degrees. Drain beef, reserving marinade. Transfer beef to roasting pan. Bake until meat thermometer inserted in thickest part registers 150 degrees for medium basting occasionally with marinade, about 45 minutes.