1/4 c. soy sauce
1 c. orange juice
2 tbsp. wine vinegar
2 1/2-3 lb. roast

Combine first 3 ingredients; pour over meat. Cover and refrigerate overnight, basting ands turning meat several times. Drain, saving marinade. Place roast in small pan; sprinkle with salt and pepper. Roast, uncovered, at 375 degrees until it starts to brown (about 30 minutes). Cover; lower temperature to 350 degrees and cook until beef is tender, about 2 1/2 to 3 hours. Baste once.