Marinated Rump Roast

• 1 lb boneless beef rump roast (rolled and tied)
• 1/4 teaspoon kosher salt
• to taste fresh ground black pepper (optional)
• 1 cup water
• 1 cup vinegar
• 1 small medium onion, sliced
• 1/4 of a medium lemon, sliced
• 1 bay leaf
• 4 whole cloves
• 2 whole black peppercorns

1. Place meat in a large self-sealing plastic bag set in a large, deep bowl.
2. For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt.
3. Pour over meat; seal bag.
4. Marinate in the refrigerator for 2 to 3 days, turning bag occasionally.
5. Drain meat, reserving marinade.
6. Sprinkle meat with kosher salt and pepper.
7. For a charcoal grill, arrange medium coals around a drip pan.
8. Test for medium-low heat above the pan.
9. Place meat on grill rack over drip pan.
10. Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160u0b0F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).

boneless beef rump roast, kosher salt, ground black pepper, water, vinegar, onion, lemon, bay leaf, cloves, black peppercorns

Taken from www.food.com/recipe/marinated-rump-roast-233891 (may not work)