5 lbs. eye of round or sirloin tip roast
1 clove garlic, cut in slivers
1 tsp. salt
1 tsp. pepper

Marinade:
½ c. wine vinegar
½ c. Wesson oil
¼ c. Worcestershire sauce
onion salt
dash pepper

Sauce:
2 tbsp. flour
1 c. red wine
¼ tsp. salt
dash pepper

The day before cooking, make 8 slits, 1-inch deep across top of roast; insert a sliver of garlic into each. Rub entire surface of meat with seasonings. Combine marinade ingredients and pour over roast. Refrigerate overnight, turning once. Next day, preheat oven to 450 degrees. Place roast in shallow, open roasting pan. Insert meat thermometer into thickest part. Roast 25 minutes; pour marinade over and roast 25 minutes longer or until thermometer registers 140 degrees for rare or 160 degrees for medium. Remove to a platter and keep warm. Let stand 15 minutes for easier carving. Pour fat from roasting pan; reserve 2 tbsp. of drippings in pan. Stir in flour to make a smooth paste. Add remaining ingredients; bring to a boil, stirring well. Simmer until thickened. Slice meat thinly and diagonally. A fabulous dish for a crowd!