1/2 c. red dry wine
1/4 c. vegetable oil
3 tbsp. white vinegar
1/3 c. chopped celery
1/3 c. chopped green pepper
1 (0.7 oz.) env. Italian or garlic salad dressing mix (I used 1 bottle Italian dressing)
1 1/2 tsp. Worcestershire sauce
1 (5 to 6 lb.) roast

Combine all ingredients except roast, mixing well. Place roast into large freezer (Ziploc) bag. Marinate 8 hours in refrigerator, turning occasionally.

Now remove roast from marinade and place in pan. Insert meat thermometer making sure it doesn't touch fat. Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare), 160 degrees (medium). Yield: 12 to 15 servings.