Instructions: For marinade, in a mixing bowl stir together wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and 1/4 cup water.

Place meat in a plastic bag in shallow dish. Add marinade; close bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

Drain meat, discarding marinade. Place meat, fat-side up, in a large roasting pan. Insert a meat thermometer into center, not touching bones. Roast in a 325 degree oven to desired doneness, allowing 1 3/4 to 3 hours for rare (140 degrees), 2 1/4 to 3 3/4 hours for medium (160 degrees), or 2 3/4 to 4 1/4 hours for well-done (170 degrees).

Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. If desired, garnish with fresh rosemary.

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