2 pounds beef meat roast
1/2 cup soy sauce
2 tablespoons onion powder
1 dash garlic salt
2 teaspoons dried minced onion
1 teaspoon ground black pepper
1 tablespoon vegetable oil
2 tablespoons Italian-style seasoning
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon hot mustard
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 cup grated Parmesan cheese
1/4 teaspoon salt
Broil roast until no longer pink in center; cool. Place on a medium baking sheet. Puree the onion poaching spice of garlic salt, mustard, brown sugar, Worcestershire sauce, seasoning, brown sugar, Worcestershire sauce. Mix all ingredients well. Cover and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Place roast in an 8x8 inch baking dish, over 350 degrees F (175 degrees C) oven. Place pan in oven, turning occasionally to keep pan from touching the sides of the oven.
Bake uncovered in preheated oven for 40 minutes or until internal cooking temperature of roast reaches 145 degrees F (63 degrees C).
Remove roast from oven, and allow to cool completely. For 4 hours, if necessary, lower heat to 325 degrees F (165 degrees C). Remove pan from oven and let stand for 5 hours. Remove roast from oven and allow to cool completely. Evenly split the breasts, and cut the roast into 4 pieces. Reserve 1 rib-eye steak for roasting.
To the roast, place soy sauce, onion powder, garlic salt, onion pepper, vegetable oil, Italian-style seasoning, brown sugar, Worcestershire sauce, mustard, cayenne pepper. Mix all ingredients and pour mixture into a large bowl. Bake uncovered for 35 minutes in the preheated oven, or until internal temperature of roast reaches 145 degrees F (63 degrees C). Turn roast and sauce heat up with a metal spoon.