From my good friend Cathy, a terrific cook. When I make this it is never quite as excellent as hers, but still good. 1/2 c soy sauce 1/2 c red wine or sherry vinegar 1/2 c vegetable oil 4 cloves garlic thinly sliced 1/2 TB freshly ground black pepper One 3 lb (about) top round roast Mix first 5 ingredients. Put in a heavy ziploc bag with the roast. Marinate in the fridge for at least 12 hours, turning once in a while. Remove the meat from the fridge about an hour before you want to cook it. Drain and reserve the marinade. Grill the meat over a medium hot charoal fire for about 8 minutes per side, basting regularly with the reserved marinade. Cook to your liking, the time depends on the thickness of the meat and the heat of the fire. Medium or medium-rare is best. Remove to a cutting board, sprinkle with salt if desired, and cover with foil, let rest for about 5 min. Slice thinly on the diagonal and serve.