Marinated Beef Roast

4 or 5 pounds eye round beef, 1 tablespoon meat tenderizer, 3 cups white wine, cup salad oil, 1 tablespoon salt, 1 teaspoon rosemary, Pinch of sage, Pinch of thyme, 1 tablespoon black pepper, 2 onions, 2 tablespoons melted butter, 1 teaspoon celery seeds

Pierce surface of roast in many places with a fork or skewer and sprinkle with meat tenderizer. Put roast in a deep bowl and pour in marinade mixture of wine, salad oil, salt, rosemary, sage, thyme, pepper, and sliced onions. Cover bowl and let meat stand for 24 hours in refrige-rator, turning occasionally to flavor and tenderize all areas. At the end of marinating time, drain meat (save marinade) and insert spit through center. Combine 2 cups of marinade, melted butter (or margarine) and celery seed. Baste meat frequently with this mixture. Roast in an electric rotisserie for about I hour and 20 minutes or until meat thermometer registers desired degree of doneness. Follow manufacturer's directions for using rotisserie. Serves 6-8.

Beef Pot Roast in Red Wine