1/2 c. dry red wine
1/4 c. vegetable oil
1/2 c. chopped celery
1/2 c. chopped green onions
3 tbsp. vinegar
1/4 c. chopped green pepper
1 (0.7 oz.) env. garlic salad dressing mix
1 1/2 tsp. Worcestershire sauce
1 (about 6 lb.) boneless rib-eye roast

Combine first 8 ingredients, mixing well. Place roast in a large ziploc plastic bag. Pour marinade mixture over roast. Seal bag and marinate 8 hours in refrigerator, turning occasionally. Remove roast from marinade and place in shallow pan. Insert meat thermometer. Bake at 325 degrees for 2 hours until thermometer registers 160 degrees for medium rare.