3/4 c. low-sodium soy sauce
4 oz. dry white wine
2 tbsp. low-sodium Worcestershire sauce
1 tbsp. coarsely ground black pepper
1 tbsp. low-sodium tomato paste
1 tsp. ground paprika
1/2 tsp. ground cardamom
1/2 tsp. garlic powder
1 (2 lb. 13 oz.) boneless lean eye round

1. To prepare marinade, in gallon-size sealable plastic bag, combine all ingredients except beef until blended. Add beef; seal bag, squeezing out air; turn to coat well. Refrigerate at least 8 hours or overnight, turning bag over occasionally.

2. Preheat broiler. Remove beef from bag; reserve marinade. Place beef on rack; broil 2 minutes on each side.

3. Preheat oven to 350 F. Place beef in large Dutch oven; pour reserved marinade over beef. Cover and bake 1 1/4 - 1 1/2 hours or until done to taste, basting occasionally.

4. Remove roast to platter; let stand 10 minutes before carving. Skim any fat from marinade and pour into small bowl. Carve roast and pass marinade separately.

Each serving provides: 3 P, 10 C. Per serving: 175 cal, 25 g pro, 6 g fat, 3 g car, 454 mg sod, 59 mg chol.