Mr. Mueller's Marinade for a Crusty Roast

Combine barbecue sauce, Italian dressing, soy sauce, and dry chili mix in a bowl, stirring until the dry chili mix is fully dissolved and the marinade is well blended.

Place the roast in a large shallow dish or resealable plastic bag, then pour the prepared marinade over the meat, ensuring all surfaces are coated.

Cover the dish with plastic wrap or seal the bag, then refrigerate for at least 2 hours, or preferably overnight, turning the roast occasionally if using a dish to redistribute the marinade.

Remove the roast from the refrigerator 30 minutes before cooking to allow it to reach room temperature.

Preheat the oven to 325°F (160°C) and place the marinated roast on a roasting pan, reserving the remaining marinade for basting.

Roast the meat for approximately 2-3 hours, depending on size and desired doneness, basting with the reserved marinade every 45 minutes to develop a flavorful crust.

Check the internal temperature using a meat thermometer; remove when it reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Allow the roast to rest for 10 minutes before slicing to retain juices and ensure tender, evenly cooked meat.

Slice the roast against the grain and serve with pan drippings spooned over the top.