Ingredients

　　1 cup Wish-Bone or other Italian salad dressing

　　2 tablespoons olive oil

　　1/2 teaspoon ground black pepper

　　1/2 cup dry white wine

　　Combine the roast and the salad dressing in a large plastic storage bag. Squeeze out excess air, seal tightly, and massage to coat the meat all over. Marinate in the refrigerator for at least 2 hours and up to overnight, turning the roast over at least once. Preheat a heavy Dutch oven over high heat. Add the oil. Remove the roast from the marinade and add it to the pan. Brown on all sides, 4 to 5 minutes. Pour the fat from the pan, and sprinkle the meat with the pepper. Add the wine. Cover, reduce heat to low, and cook until very tender, 2 to 2 1/2 hours. Remove to a cutting board, cover with aluminum foil, and allow to sit for 10 minutes before thinly slicing.

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