Combine Worcestershire sauce, teriyaki sauce, lemon juice, white wine vinegar, and seasoned salt in a small bowl and mix well to create the marinade.

Place the eye of round roast in a large shallow dish.

Pour the marinade over the roast, ensuring it is fully coated.

Cover the dish tightly with plastic wrap or a lid.

Marinate the roast in the refrigerator for 12 to 24 hours, turning occasionally to ensure even marination.

Remove the roast from the marinade and set aside.

Prepare a charcoal fire in a smoker and let it burn for 10 to 15 minutes until the coals are glowing.

Place a water pan in the smoker and fill it with water to maintain moisture and temperature.

Place the marinated roast on the food rack in the smoker.

Cover the smoker with the lid and cook for 6 to 7 hours, maintaining a consistent temperature.

Refill the water pan as needed to prevent it from drying out.

Add charcoal as needed to maintain the smoker's temperature.

Remove the roast from the food rack after the cooking time is complete.

Let the roast stand for 10 minutes before slicing to allow the juices to redistribute.

Slice the smoked eye of round roast thinly against the grain and serve immediately.