4 or 5 lbs. eye round beef
1 tbsp. meat tenderizer
3 c. white wine
3/4 c. salad oil
1 tbsp. salt
1 tsp. rosemary
Pinch of sage
Pinch of thyme
1 tbsp. black pepper
2 onions
2 tbsp. melted butter
1 tsp. celery seeds

Pierce surface of the roast in many places with a fork or skewer and sprinkle with meat tenderizer. Put beef in a deep bowl and pour in marinade mixture of wine, salad oil, salt, rosemary, sage, thyme, pepper, and sliced onions. Cover bowl and let meat stand for 24 hours in refrigerator, turning occasionally to flavor and tenderize all areas. At the end of marinating time, drain meat (save marinade) and insert spit through center. Combine 2 cups of marinade, melted butter and celery seed. Baste meat frequently with this mixture. Roast in an electric rotisserie for about 1 hour and 20 minutes or until meat thermometer registers desired degree of doneness. Follow manufacturer's directions for using rotisserie.

Serves 6-8.