I don't have specific quantities of ingredients, but it doesn't matter. It's ALL good.......
Take a vension roast and place it in a zip-lock bag.
Season it with whatever you like, I use onion powder, GARLIC (I'm half Italian...it goes in EVERYTHING...), seasoned salt, basil, and maybe a bayleaf if it's handy.
Add olive oil, wostershire sauce, and brown sugar. Seal the bag and swish it around to cover the all the meat, and then place in a bowl in the fridge and re-swish it it whenever you open the door. I like to keep it in there for AT LEAST a day.
You can broil it then, or what I prefer is to cook it on the grill over indirect heat SLOWLY, after I've slightly seared it. The wostershire sauce gives it a slighty smokey flavor, the brown sugar gives it a bit of a crust, and the oil tenderizes it.
Once I even prepared one of these for firearm deer camp, and I FROZE it for several weeks like this before we cooked it, and it was so tender it damn near fell apart.
Very good, and EASY.
Offer No Apologies.....
NRA Endowment Life Member