Serve the beef with slices of bread and grainy mustard.

1	2-1/2	eye of round roast
1/2	C	peanut butter
1/4	C	dry sherry
1/4	C	vegetable oil
2	tbsp.	minced gingerroot
2	tbsp.	soy sauce
1	tbsp.	lemon juice
1	cove	garlic, crushed

Whisk together peanut butter, sherry, oil, ginger, soy sauce, lemon juice and garlic.

Place beef in shallow dish; spread marinade on all sides of beef. Cover tightly with plastic wrap. Marinade in refrigerator overnight, turning occasionally.

Barbecue beef over indirect heat(hot charcoal briquettes in two piles, separated by a drip pan) for about 40 minutes or until meat thermometer registers 130 to 140F for rare, 140 to 150 for medium or 150 to 170 for well done. Or, roast meat on rack in 325F oven for about 50 minutes. Let meat stand for at least 15 minutes before slicing.

Makes enough for about 20 open-faced sandwiches.