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3 and 1/2 to 4 pound brick roast
16 ounces (1/2 large jar) Gefen Sweet and Sour Duck Sauce
1 cup garlic sauce (such as Mikee Garlic Stir Fry and Rib Sauce or Dai-Day)
1 teaspoon Montreal steak seasoning
1 pound carrots
2 Portobello mushroom caps
Combine all ingredients in a large, resealable plastic bag. Place bag in roaster and marinate for 24 to 48 hours.
Preheat oven to 300ºF.
Pour contents of bag into roaster, arranging carrots around the roast, and mushrooms on top.
Cover and cook for 3 hours. Check the roast after 2 hours. Test for doneness by inserting a skewer, if the the juices run clear, roast is ready.
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