Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        beef eye of round roast
     1/4  cup           red wine vinegar
     1/2  cup           cooking oil
   2      tablespoons   crushed rosemary
     1/2  cup           tomato paste
   2      teaspoons     salt
     1/4  cup           imported soy sauce
                        pepper to taste
                        -----garnishes-----
                        caper sauce
                        green onions
                        paprika
                        parsley
                        tomato roses
                        rye bread

Preparation:

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 (350F) 18 to 20 minutes per pound or to an internal temperature of 150F 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.