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1
Combine the first 5 ingredients; stir well.
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2
Place roast in a shallow dish.
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3
Pour the marinade over the roast; cover and marinate in the refrigerator for 6 hours, turning occasionally.
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4
Remove the roast from the marinade, reserving the marinade.
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5
Place the marinade in a small saucepan.
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6
Bring to a boil; reduce heat, and simmer for 5 minutes.
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7
Set aside.
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8
Combine the currant jelly and 3 tbsp of the reserved marinade in a small saucepan.
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9
Cook over low heat for 5 minutes or until the jelly melts, stirring constantly.
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10
Set aside, and cool completely.
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11
This is your glaze to cover the roast with after it cooks.
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12
Refrigerate if you'd like -- just get it out about an hour before your roast is done so that it isn't too cold on your roast.
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13
Place the roast on a rack in a roasting pan.
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14
Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any fat.
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15
Bake at 325 degrees for 2 hours and 15 minutes or until the thermometer registers 160 degrees, basting frequently with the remaining reserved marinade.
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16
Transfer the roast to a serving platter; brush with the glaze until thoroughly coated.
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17
Serve the roast with any remaining glaze.
