Add marinade ingredients to a mixing bowl and whisk them together thoroughly. Choose complementary flavors for beef, such as red wine, teriyaki or soy sauce. Aim for one part acid, one part base, like stock or oil, and one or two parts salt and seasonings, such as fresh or dried herbs and spices. For barbecued pulled beef, choose seasonings like smoked paprika, chili powder, ginger, brown sugar and garlic, and acids like vinegar, tomato sauce or Worcestershire sauce. For a south-of-the-border kick, try a variety of peppers, cumin, onion powder and lime juice. Experiment with seasonings that please your palate, tasting along the way to perfect the flavor.

Pour the marinade into an airtight container or a large freezer bag, and then add your roast. Ensure the entire surface of the roast is being touched by the marinade, then seal the container or bag and place it in the refrigerator.

Remove the roast from the bag or container after it has sat in the fridge overnight. Cook it as instructed in your recipe. Allow the roast to reset for several minutes, then pull it apart to serve.