1 (5 lb.) eye of the round roast
1/4 c. salad oil
2 tbsp. lemon pepper seasoning
1/2 c. wine vinegar (red wine vinegar)
1/2 c. lemon juice
1/2 c. soy sauce
1/2 c. Worcestershire sauce

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