Marinated Eye of Round

1 (5lb) Eye of Round Roast
1/4 c. salad oil
2 T. lemon-pepper seasoning
1/2 c. red wine vinegar
1/2 c. lemon juice
1/2 c. soy sauce
1/2 c. Worcestershire sauce

Marinate roast in mixture of the next 6 ingredients for 1 to 3 days, turning at least once a day. Cook uncovered with marinade in a Dutch oven @ 250 for 3 hours. Refrigerate overnight. Slice thin and serve with heated marinade. Freezes well. Serves 10 to 15

****My mom fixes this for Sunday lunch to give a different twist to an average roast. This recipe is also great for a buffet style lunch or supper when serving company.

****This does not have to be cooked in a Dutch oven. It can be cooked just as well in a roaster.

She found this recipe in her Southern Sideboards recipe book.