Recipe information
Yield
yields depends on size of roast (6 to 8 ounces per serving)
Ingredients
1 eye of round roast (be sure you know exact weight)
1/2 cup red Burgundy wine
1/3 cup soy sauce
2 tablespoons cracked black pepper
Preparation
Place roast in glass container large enough to hold it comfortably. Make marinade of Burgundy wine, soy sauce, and pepper. Pour over meat and marinate overnight. Next day, place roast in shallow pan with just a little of the marinade. Preheat oven to 500 degrees. Cook uncovered for 5 minutes per pound of meat. Turn off oven and cover roast with foil. Leave in oven for 40 minutes for medium-rare roast. Let cool and slice very thin.
