Marinated Rib-Eye Roast

• 1/2 cup dry red wine
• 1/4 cup vegetable oil
• 3 tablespoons white vinegar
• 1/3 cup chopped green onion
• 1/3 cup chopped celery
• 1/4 cup chopped green bell pepper
• 1 (2/3 ounce) envelope Italian salad dressing mix or (2/3 ounce) envelope garlic & herb salad dressing mix
• 1 1/2 teaspoons Worcestershire sauce
• 1 (5 1/2 lb) boneless rib-eye roast, trimmed

1. Combine first 8 ingredients, mixing well.
2. Place roast in a large shallow dish; pour wine mixture over roast.
3. Cover and marinate 8 hours in the refrigerator, turning occasionally.
4. Remove roast from marinade; discard marinade.
5. Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
6. Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).

dry red wine, vegetable oil, white vinegar, green onion, celery, green bell pepper, italian salad dressing, worcestershire sauce

Taken from www.food.com/recipe/marinated-rib-eye-roast-31103 (may not work)