Wine Beef. Okanagan's Finest.
While there's no sign of any reply to Sean's query, which is a pity, I did get to eat some of this Wine Beef a.k.a. Okanagan's Finest.
Though the jus does not taste like wine, the beef (and the jus) was quite red and quite delicious.
The roast was an eye of round. The last time I cooked an eye of round, I made boliche. It wasn't super delicious, mostly because I'm not a very good cook. It was a little dry--which isn't totally unusual for that cut. Not a lot of fat there.
This wine beef roast, made by Syl, cooked on the bar-b-que with a mustard crust, was not dry at all. It had a wonderful texture and a deep, vivid taste--from the well cooked ends to the more rare middle.
They know a thing or two about cooking a roast at the feed lot, so I got to taste Okanagan's Finest under optimal conditions. Sadly there wasn't a "regular" eye of round roast against which to compare the Wine Beef, but I'd say there's a difference.
Now all we need is a local abattoir...