Combine all ingredients and marinade roast well (time depends on size of roast)
Remove roast, reserve marinade.
Pat dry roast. Salt & pepper the roast and brown it off in a dutch oven.
Transfer the dutch oven to a 350 degree oven to roast the meat until it reaches desired doneness.
If you have a tenderloin or sirloin roast, I would roast it until it reaches 160 degrees or so. If you have a shoulder or some other tougher cut, I would cook it for 2-3 hours or until it falls apart.
Put marinade into a sauce pan. Bring to a boil for several minutes and then reduce at least by half. Serve as a sauce over the meat.