5 lb. sirloin tip roast
1 (12 oz.) can beer
4 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion salt

WINE MARINADE:

1/2 c. salad oil
1/4 c. red wine vinegar
1/2 c. tomato puree
1/2 c. sherry
1/4 c. burgundy
1/2 tsp. salt
1/4 tsp. onion salt
1/4 tsp. garlic salt
Pinch of pepper

Place roast in large plastic bag and add beer. Close tightly and refrigerate for at least 12 hours. When ready to prepare, preheat oven to 325 degrees. Remove roast from plastic bag, reserving beer marinade.

Rub roast with flour, salt, pepper and onion salt. Place in large roasting pan and add beer marinade to pan. Bake about 1 1/2 hours or until meat thermometer reads 140 degrees. Baste often with pan drippings.

Combine ingredients for wine marinade. Mix well and set aside. Slice the cooled roast very thin. Place in large casserole and pour wine marinade over meat. Cover and refrigerate about 12 hours. When ready to serve, if desired, serve warm with marinade heated and poured over meat. Also good as a sandwich with pumpernickel bread. Serves 12.