2 (2 to 2 1/2 lbs.) boneless beef eye of round roasts
Seasoned salt or salt
Meat tenderizer (optional)
1/4 c. Italian salad dressing
1/4 c. Worcestershire sauce
Lemon-pepper seasoning
1/2 c. soy sauce
1/4 c. bourbon or whiskey

Using sharp knife, pierce meat in several places. Sprinkle meat with seasoned salt, lemon-pepper seasoning, and meat tenderizer, if desired. Place meat in plastic storage container. For marinade, in a small bowl stir together soy sauce, salad dressing, bourbon and Worcestershire sauce. Pour over roasts. Cover and marinate in refrigerator overnight, turning occasionally. Remove roasts from marinade, discard marinade. Insert meat thermometer into thickest part of one of the roasts. To grill, in a covered grill arrange preheated coals around a drip pan. Place the roasts on grill rack over drip pan, but not over coals. Lower grill hood. Grill roasts for 1 to 1 1/4 hours or until thermometer registers 140 degrees. To roast in oven, place meat on rack in large shallow roasting pan, and bake at 325 degrees for 1 1/4 to 1 3/4 hours or until thermometer registers 140 degrees. Let meat stand about 10 minutes before slicing. Serve hot or cold. Makes 16 to 20 servings.