Marinated Rib-Eye Roast - cooking recipe

Ingredients

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

Preparation

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