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.