Barbecued Rump Roast
|Vinegar||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Onions||2 Medium, sliced|
|Lemon||1 Medium, sliced|
|Whole black peppercorns||6|
|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.
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.