|Beef rolled rump roast||4 Pound|
|Orange juice||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Instant minced garlic||1⁄8 Teaspoon|
|Tangy california gravy||1 Cup (16 tbs)|
Place meat in deep glass bowl or plastic bag.
Mix remaining ingredients except
Tangy California Gravy; pour on meat.
Cover; refrigerate at least 4 hours, turning meat occasionally.
Remove meat from marinade; reserve 2 cups of the marinade for the gravy.
Place meat fat side up on rack in open shallow roasting pan,
Insert meat thermometer so tip is in center of thickest part of meat and does not rest in fat.
Roast in 325Â° oven to desired degree of done ness, about 2 hours.
(Meat thermometer should register 150Â° for rare, 160Â° for medium, 170Â° for well.) Place meat on warm platter; keep warm while making gravy.