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["For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.", "Place meat in a plastic bag set in a shallow dish.", "Add the mixture; close the bag.", "Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.", "Empty the beef's swimming pool and throw the liquid away (unless you are a Jamie Oliver fan - if so, you can wash your hair with it).", "Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when you're done when you hear the beef whispering ""Oooooh, that feels goooood).", "Place the beef, fat side up, in a large roasting pan (or, if you're an Emeril fan, ""inside of"" a large roasting pan).", "Insert a meat thermometer into the center, making sure that it is not touching bones.", "Roast in a 325u00b0F oven to desired doneness, allowing 13/4 to 3 hours for rare (140u00b0F internal temperature), 21/4 to 33/4 hours for medium (160u00b0F internal temperature), or 23/4 to 41/4 hours for well done (170u00b0F internal temperature).", "Transfer the meat to a cutting board.", "Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving."]
