Ingredients

1. 1 cup soy sauce
2. 3/4 cup beef broth
3. 1/2 cup olive oil
4. 2 tablespoons red wine vinegar
5. 4 to 5 garlic cloves, minced
6. 1 teaspoon coarsely ground pepper
7. 1 teaspoon dried thyme
8. 1/2 teaspoon salt
9. 1/2 teaspoon hot pepper sauce
10. 1 bay leaf
11. 1 beef eye of round roast (3-1/2 to 4 pounds)

Directions

1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and roast. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade and bay leaf. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing. Yield: 6-8 servings.