Marinated Roast Beef

• 1 rolled rump beef roast or sirloin tip beef roast (4 lb.)
• 1 (12 oz.) bottle beer or 1 1/2 c. apple cider
• 1/2 c. vegetable oil
• 2 Tbsp. lemon juice
• 1 medium onion, sliced
• 1 clove garlic, crushed
• 3/4 tsp. diced thyme leaves
• 1/2 tsp. dry mustard
• 1 bay leaf
• 1 tsp. salt
• 1/2 c. water
• 2 1/2 tsp. flour

1. Pierce meat with fork about 20 times.
2. In 2 1/2-quart bowl, mix 1 cup beer (reserve remaining beer), oil, lemon juice, onion, garlic, bay leaf, thyme, dry mustard, salt and pepper.
3. Place meat in a plastic bag and pour the marinade over meat.
4. Refrigerate, turning occasionally (or at least 6 hours, but no longer than 24 hours).
5. Remove roast from marinade (reserve marinade)

rolled rump beef roast, apple cider, vegetable oil, lemon juice, onion, clove garlic, thyme, dry mustard, bay leaf, salt, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210133 (may not work)