Heat the liquid to boiling, skimming as necessary. Remove from heat and set aside. Cover meat and pan securely and keep in a warm place for 30 minutes. Add pan juices which accumulate to marinade. Boil down to thicken, removing fat from the surface.
Slice roast thinly.
Move sliced roast to heated platter and pour sauce over meat. Makes 6 to 8 servings. All rights reserved.