1 (4-5 lb.) rolled beef roast (may have been frozen but must be thawed)
2 c. water
1/3 c. vinegar
1/4 c. brown sugar
1/2 tsp. Adolph's tenderizer, unseasoned
1/2 tsp. lemon pepper

Punctured repeatedly rolled roast with large fork. Combine water, vinegar and brown sugar in 4-5 quart stainless steel or glass mixing bowl; place punctured roast into water mixture. Cover, refrigerate and allow to marinate for 4-8 hours. Remove marinaded roast from water mixture. Rub surface of roast with tenderizer and lemon pepper.

Place prepared roast into any type roasting container. Roast on low temperature at 275 degrees for 2 1/2 to 4 hours or until done according to desire. Turn several times during roasting, never add liquid. Slice from 1/4 to 1/2 inch thick.