1/2 c. red wine
1/4 c. olive oil
1/4 c. Kikkoman teriyaki marinade
1/4 c. beef broth
1 tbsp. fresh thyme, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh sage, chopped
1 tbsp. Polander's chopped garlic
1/2 tsp. J.D.'s Magic
1 beef round tip roast (3 to 3 1/2 lbs.)

In a small bowl, combine all ingredients to create marinade sauce. In a large plastic bowl with top or a plastic bag, place roast and pour marinade sauce over roast. Cover tightly or seal bag and refrigerate 10 to 12 hours turning roast several times. You can marinate longer if you desire. The longer you marinate meat, the more tender it will become. Preheat oven to 350 degrees. Drain roast. Reserve marinade. Place roast on rack in shallow roasting pan. Insert meat thermometer in thickest part of roast. Cook uncovered until meat thermometer registers your desired doneness. Baste occasionally during cooking with marinade. Let stand 10 minutes before serving.