From Rose Ann Long.
The eye of round roast is a less tender cut of beef, but try this recipe for delicious results.
Eye of the Round (1 to 3 pounds)
2 tablespoons vegetable oil (or olive oil)
1 tablespoon lemon-pepper seasoning
⅓ cup red wine vinegar
⅓ cup lemon juice
⅓ cup A-1 Sauce
⅓ cup Worcestershire Sauce
Start this a day in advance and let it marinate overnight to develop maximum flavor and to tenderize the meat. Marinate meat in above mixture for one or two days in the refrigerator, turning several times.
Let meat stand at room temperature for about 1 hour before cooking. Roast uncovered with marinade in pre-heated oven at 300 degrees for 2 hours. Allow roast to rest for 15 minutes before slicing. Slice as thin as possible -- across the grain. For a party, cook the roast the day before, refrigerate over night, then slice and serve cold or at room temperature.