2 to 2 1/2 lb. boneless eye of round roast
Seasoned salt
Lemon pepper seasoning
Meat tenderizer (optional)
1/4 c. soy sauce
1/4 c. Italian salad dressing
2 tbsp. bourbon or whiskey
2 tbsp. Worcestershire sauce
Carrot sticks (optional)
Parsley sprigs (optional)

Pierce roast in several places with a sharp knife. Season roast lightly with seasoned salt, lemon pepper, seasoning, and meat tenderizer. Place roast in large plastic bag; set in a deep bowl.

Marinade: In small bowl, stir soy sauce, salad dressing, bourbon, and Worcestershire sauce together and pour over roast. Seal bag and marinate in refrigerator overnight, turning occasionally.

Remove roast from marinade. Insert a meat thermometer in thickest part of roast. Place meat on a rack in shallow roasting pan. Roast in a 325 degree oven for 1 1/4 to 1 3/4 hours or until thermometer registers 140 degrees.

To serve: Slice roast. Serve hot or cold with carrot sticks. Garnish with parsley. Serves 8.