In small bowl, combine all marinade ingredients; blend well. Place roast in nonmetal bowl or plastic bag; pour marinade over roast. Cover bowl or seal bag; refrigerate. Marinate 8-10 hours, turning roast several times. Heat oven to 350 degrees. Drain roast, reserving marinade. Place roast on rack in shallow roasting pan. Insert meat thermometer. Roast uncovered until meat reaches 140 degrees (rare) or 160 degrees (medium doneness) or 170 degrees (well done), about 1-1/2 to 2-1/2 hours, basting occasionally with reserved marinade. Let stand 10 minutes before slicing.

Ann's Notes: I used less oil in the marinade, only marinated it about 5 hours and roasted it covered in the oven at 325 for about 3 hours. I used a 3 pound bottom round roast. I added a little beef broth to the marinade at the start of roasting. When the meat was done, I heated the remaining juices along with some more beef broth and made a thin gravy by adding some flour & milk. Ok, I made more than a few changes. Delicious!