4-5 lbs. boneless shoulder roast
1/3 c. ketchup
3/4 c. red cooking wine or 1/4 c. red wine vinegar + 1/2 c. water
1/2 c. salad oil
1 tbsp. instant minced onion
1 tbsp. Worcestershire sauce
1/4 tsp. salt
Dash pepper

Place roast in deep bowl. Combine remaining ingredients and pour over roast. Turn meat to cover all sides with marinade. Cover and chill 12 to 24 hours, turn few times. Place in a 325 degree oven for 20 to 25 minutes per pound for rare, 5 to 10 minutes longer per pound for medium.