Eye of round roast
4 olives, chopped
3 green onions, chopped
1/3 c. parsley, chopped
1 clove garlic, minced
4 slices raw bacon, chopped
1 tbsp. salt
1/2 c. vinegar
2 tbsp. hot pepper sauce (may omit)

Punch deep holes into roast and force the marinade into the holes. Pour remainder on top of roast and let stand in refrigerator overnight or at least 6 hours.

Brown roast in minimum of oil (2 tablespoons). Add marinate and water to cover 1/4 of roast. Cover and simmer for 3 1/2 to 4 hours, adding water as necessary. Let set for 10 minutes before carving. Pour pan liquid over slices (small amount). Also good sliced thin as cold cuts.