Salt and pepper
5 lb. boneless roast

MARINADE:

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

Salt and pepper roast well. Bake uncovered in 350 degree oven for 2 hours until done. Refrigerate until cold. Remove and slice thinly (1/8 inch).

Mix all marinade ingredients together and pour over roast. Store for three days or more in a flat covered container.

This is good for hors d'oeuvres, for sandwiches, or in tossed green salad. Can be served on tiny biscuit or rolls with horseradish sauce.