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Marinated Rump Roast

User Rating 3.5 Star Rating (4 Reviews)


Rump roast
Thefoodplace/Flickr/CC BY 2.0
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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User Reviews

Reviews for this section have been closed.

 3 out of 5
marinated rump roast, Member marciathompson

roast came out moist and chewy. But, the gravy was out of this world. yum, yum I will keep the gravy receipe and use it frequently!!

3 out of 3 people found this helpful.

See all 4 reviews

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