Step 1: Slice the meat between ⅛ and ¼ inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing.

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Step 2: In a medium bowl, make the marinade by combining the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk the ingredients until they are evenly combined and the sugar is dissolved.

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Step 3: Add the meat to the marinade and toss until all the pieces are evenly coated. Cover the bowl with plastic wrap or transfer the meat and marinade to a large ziplock bag. Allow the meat to marinate in the refrigerator for at least 12 hours or overnight. To ensure even marination, toss the meat in the bowl (or flip the bag) once or twice during this time.

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Step 4: Preheat the oven to 175°F. Line two baking sheets with aluminum foil for easy clean-up and place a wire rack over each pan. Position two oven racks in the centermost positions.

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Step 5: Arrange the marinated meat on the wire racks in a single layer. Place the baking sheets in the preheated oven. Bake the meat for 3 to 4 hours, rotating the pans from front to back and top to bottom midway through the cooking process. This rotation ensures even drying of the jerky. 

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Step 6: To determine if the jerky is thoroughly dried out, remove a piece from the oven and let it cool to room temperature. The jerky should be dry to the touch, have a leather-like appearance, and be chewy but still somewhat tender.

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Step 7: Once the jerky is ready, store it in an airtight container such as a plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky can be kept at room temperature for about one week. For longer storage, refrigerate or freeze the jerky.

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Note: For easier slicing, you can pop the meat in the freezer for 1 to 2 hours before slicing. This will firm it up and make it easier to cut into thin slices.