Categories: Beef main dish

Ingredients

• 1 (6 to 8 lb.) beef rump roast
• 1 cup vegetable oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 30 garlic cloves, cut in half
• 1 Tbsp. freshly ground pepper
• Garnish: kale leaves, cherry tomatoes

Directions

1. Pierce roast at 1-inch intervals with a meat fork, and place in a large heavy-duty zip-top plastic bag.
2. Combine vegetable oil and next 5 ingredients; pour over roast. Seal and chill 24 to 48 hours, turning roast occasionally.
3. Remove roast from marinade, discarding marinade. Placer roast on lightly greased rack in a broiler pan; sprinkle with pepper.
4. Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). Let stand 5 minutes before slicing.

Email to a friend | Print this recipe | Back