4 lb Beef Eye Of Round Roast
1/2 c  Cooking Oil
1/2 c  Tomato Paste
1/4 c  Imported Soy Sauce
1/4 c  Red Wine Vinegar
2 tb Crushed Rosemary
2 ts Salt
Pepper To Taste

GARNISHES
Caper sauce
Paprika
Tomato roses
Green Onions
Parsley
Rye Bread

Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in
the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe
with absorbent paper. Place roast, fat side up, on rack in open roasting
pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or
to an internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice. Arrange slices of cold roast beef in an
overlapping pattern on a serving platter; spoon caper sauce down center.
Sprinkle with paprika and garnish with tomato roses, green onions and
parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked
roast beef into cubes and serve on small wooden picks inserted in cabbage
head or fruit. Dip beef cubes in Caper Sauce.