3 1/2 - 4 lb. eye of round beef roast

MARINADE:

1 c. red wine
1 tbsp. Worcestershire sauce
2 tbsp. Canola oil
1 med. size chopped onion
2 tbsp. parsley flakes
1/2 tbsp. thyme seasoning
Dash of white pepper

Preheat oven to 350°F.

Combine all marinade ingredients. Place roast in good size plastic bag, add marinade, turn to coat marinade all over roast, tie plastic bag securely, with twist tie, to prevent any marinade leakage from bag.

Refrigerate for 24 hours, turning occasionally. Open plastic bag, and drain off marinade. Pat beef roast dry with paper towels. Place beef roast on rack in open roasting pan. Do not add water. Do not cover roasting pan. Preheat oven until meat thermometer, inserted in roast, registers 135 degrees. Allow 20 to 22 minutes per pound of meat.

Remove from oven and cover roast loosely with foil. Let stand for 10-15 minutes before carving into thin slices.

Serve.