1 (3 1/2 to 4 lb.) eye of round roast, trimmed
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. freshly ground pepper
1 oven cooking bag
3/4 c. Burgundy wine

Sprinkle the roast with garlic powder, salt and pepper. Place roast in oven cooking bag and pour wine over roast. Tie bag securely. Place bag in shallow dish and refrigerate overnight.

Cut 6 (1/2 inch) slits in top of bag. Place on roasting pan and bake at 325 degrees for 50 to 60 minutes. Cool and slice thinly. Serve with biscuits, horseradish spread and mustard.

Makes about 25 servings.