3-4 lb. beef eye round roast
1/4 c. red wine vinegar
1/4 c. water
2 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme leaves
1/2 tsp. crushed red pepper

Butterfly beef round roast by cutting horizontally through the center (parallel to surface of meat), the length of the roast. Do not cut completely through roast. Open meat and lay flat.

Combine vinegar, water, oil, garlic, thyme and red pepper. Place beef roast in plastic bag; add vinegar mixture, turning to coat roast. Close bag securely and marinate 6-8 hours or overnight. Remove roast from marinade. Place beef on rack in broiler pan so surface of meat is 5-7 inches from heat source.

Broil 20-25 minutes to desired doneness (rare or medium) turning and basting with marinade occasionally. Tent with foil and allow roast to stand 10-15 minutes before carving. Carve thin slices. Serve alone or on sandwich buns.