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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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