1 eye round or round roast (about 4 lbs. - 4 inches diameter)
1 c. red wine
1/3 c. red wine vinegar
1 lb. onion, chopped
2 env. instant beef broth
1 tsp. Italian herbs
1 tsp. salt
1/2 tsp. coarse black pepper
2 tbsp. butter
1 c. finely chopped parsley
2 cloves garlic, finely chopped

Pierce meat deeply with fork. Place in plastic bag in large bowl. Combine wine, vinegar, onion, beef broth, herbs, salt and pepper. Pour over meat in plastic bag; tie closed. Marinate in refrigerator for 24-48 hours, turning occasionally.

Remove meat from marinade. Make deep incisions in meat with tip of knife. Mix butter, parsley and garlic to smooth paste. Punch mixture into incisions. Tie roast with string. Insert spit lengthwise through center of meat.

Roast over cooled coals, basting with marinade every 20 minutes for 1 hour 30 minutes or until meat thermometer registers 140 degrees for rare.