Marinated Rump Roast


  • 1 boneless rump roast, about 3 pounds
  • ¾ cup water
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon dried leaf thyme, crushed
  • 1 clove garlic, minced

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....

View full recipe at SpringPad


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