Eye of the round roast (6-8 lb.) (or London Broil may be sub.)
Meat tenderizer
Pepper
Vinegar (about 1/4 c.)
Teriyaki
All seasoning
1 onion
Garlic (optional)
Red wine (optional, about 1/3 c.)

The Day Before: Put eye of round roast in sealable container. Shake vinegar, then teriyaki all over roast. Pierce with a fork the entire roast. Sprinkle generously meat tenderizer, pepper and all seasoning on roast. Sprinkle with garlic and red wine, if desired. Cut up onion and place on roast. Pierce roast with fork again. Seal container and put in refrigerator. Within 24 hours, turn roast over 2-3 times.

Eye of the round roast is best cooked on the grill rotisserie for 1 1/2 hours on low heat. It may be cooked in the oven at 300 degrees for 1 1/2 hours. This roast is best when cooked rare-medium. Alter cooking time to suit your taste in doneness.