Rump roast is marinated then roasted.
Cook Time: 2 hours
Total Time: 2 hours
- 3/4 cup water
- 1/3 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 1 teaspoon dried leaf thyme, crushed
- 1 clove garlic, minced
- 1 boneless rump roast, about 3 pounds
Combine water, soy sauce, ginger, sugar, thyme, and garlic in a large, sealable, food storage bag (large enough to hold rump roast). Pierce rump roast all over with fork; place in bag. Close bag and turn to coat rump roast thoroughly. Seal and refrigerate rump roast at least 4 hours or overnight. Turn bag occasionally. Remove rump roast from bag; return marinade to refrigerator. Place rump roast on a rack in shallow pan. Roast rump roast, uncovered, at 325° for about 2 hours, basting with marinade during the last 30 minutes. Strain remaining marinade and add 2 tablespoons of water; bring to a boil in a saucepan and boil for 1 minute. Spoon marinade over sliced rump roast to serve.
Rump roast serves 6 to 8.
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