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Barbecued Rump Roast

Beef.Chef's picture
  Vinegar 2 1⁄2 Cup (40 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Onions 2 Medium, sliced
  Lemon 1 Medium, sliced
  Whole cloves 12
  Whole black peppercorns 6
  Bay leaves 3
  Salt 1 Tablespoon
  Boneless beef round rump roast 3 Pound (1 Piece)

In deep bowl combine vinegar, water, onions, lemon, cloves, peppercorns, bay leaves, and salt.
Add meat to marinade mixture, turning to coat.
Cover; refrigerate 2 to 3 days, turning meat occasionally.
Drain meat; reserving marinade.
Center roast on spit.
Adjust holding forks; test balance.
Insert meat thermometer near center of roast but not touching metal rod.
Attach spit.
Place drip pan under meat.
Turn on motor.
Roast over slow coals till thermometer registers 160° for medium, about 1 1/2 hours.
Baste meat occasionally with reserved marinade during the last 30 minutes.
Let stand 15 minutes before carving.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2707 Calories from Fat 1207

% Daily Value*

Total Fat 133 g204.4%

Saturated Fat 54.3 g271.3%

Trans Fat 0 g

Cholesterol 660 mg220%

Sodium 8507.3 mg354.5%

Total Carbohydrates 50 g16.7%

Dietary Fiber 11.8 g47.3%

Sugars 17.7 g

Protein 270 g540.5%

Vitamin A 4.2% Vitamin C 132.3%

Calcium 20.5% Iron 83.9%

*Based on a 2000 Calorie diet


Barbecued Rump Roast Recipe