We had this on pork roast (thanks Audra), but I am sure it would be divine on beef roast, or even chicken or fish. It's delicious and easy.
1/2 cup light vegetable oil (Canola)
1/4 c red wine vinegar
2 tbsp worcestershire sauce
1 tbsp fresh parsley finely chopped
1 1/2 tsp. coarsely ground pepper
1 c. soy sauce
3 tbsp. lemon juice
2 to 3 cloves garlic minced or pressed
1 tbsp mustard
1 tsp. fresh ground ginger
Combine with a whisk. Add roast in ziploc bag refrigerate for several hours or overnight, turning once or twice to cover well. We cooked our roast in the crock pot all day on low and it was tender and tasty!