5 lb. boneless beef roast
Salt & pepper

MARINADE:

1 c. red wine vinegar
1 pod garlic
1/4 tsp. oregano
1 bay leaf
1 1/3 c. olive oil
1/2 tsp. cracked pepper
2 tbsp. parsley, minced

Salt and pepper roast well. Bake uncovered in 350 degree oven for 2 hours or until done. Refrigerate until cold. Remove fat and slice as thinly as possible. Mix all marinade ingredients and pour over roast. Store 3 days or more in flat covered container. Great for sandwiches or as hors d'oeuvres