3 1/2 to 4 lb. beef eye round roast
1 c. red wine
2 tbsp. oil
1 med. onion, chopped
2 tbsp. snipped parsley
1/2 tsp. thyme leaves
Dash freshly ground black pepper

Combine wine, oil, onion, parsley, thyme and pepper. Place roast in plastic bag; add marinade, turn to coat. Tie bag securely and marinate in refrigerator 24 hours turning occasionally. Pour off marinade. Pat roast dry with absorbent paper; place on rack in open roasting pan. Insert roast meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover.

Roast in a slow oven (325 degrees) until thermometer registers 135 degrees. Allow 20 to 22 minutes per pound. Let roast stand 15 minutes. (Roasts will usually rise 5 degrees in temperature to reach 140 degrees for rare.) Carve into thin slices.