This is a family favorite! I believe Jodi originally found the recipe, and it's something that appears on the dinner table many times during fall and winter!
3 lb rount tip roast
1 T peppercorn
1 1/2 t garlic
3 T balsamic vinegar
1/4 c soy sauce
2 T worchestire sauce
2 T dry mustard
Rub meat with peppercorn and garlic. Cut meat so that there are four slices about an inch deep each. Mix all other ingredients. Pour mixture over meat. Cook meat in crockpot 4 to 6 hours on high or 8 to 10 hours on low.
Original source: Jodi Bergeman
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