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4 lb. eye of round roast
1/2 c. salad oil
1 Tbsp. lemon pepper
1/2 c. wine vinegar
1/2 c. Worcestershire sauce
1/2 c. lemon juice
1/4 c. soy sauce
1/2 tsp. garlic salt

Punch holes in roast with large kitchen fork. Marinate overnight in
refrigerator in mixture of the next seven ingredients, turning at
least once (I use large gallon Ziploc). Drain marinade; save 1/2 cup
and pour in bottom of pan. Preheat oven to 450 degrees. Bake 5 minutes per
pound, uncovered. Turn off oven and leave in oven for 2 1/2 hours.
Serves 8 to 10.

Alternate Cooking Method: Cook 1 hour per pound at 200 degrees for those
who prefer medium-well.

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