Marinated Rump Roast

• 3/4 c. water
• 2 Tbsp. sugar
• 1 tsp. dried thyme leaves
• 3 1/2 to 4 lb. boneless rump roast
• 1/3 c. soy sauce
• 1 tsp. ginger
• 1 clove minced garlic

1. Combine water, soy sauce, sugar, ginger, crushed thyme leaves and garlic.
2. Pierce meat several times with a long tined fork. Place meat in plastic bag; set in deep bowl.
3. Pour marinade in bag and close.
4. Refrigerate overnight.
5. Occasionally, turn bag to distribute marinade.
6. Remove meat from bag.
7. Reserve marinade. Put meat on rack in shallow pan.
8. Insert meat thermometer.
9. Roast, uncovered, at 325u0b0 for about 2 hours for medium done, basting with marinade during last 30 minutes.
10. Strain remaining marinade; heat with 2 tablespoons of water.
11. Spoon over meat slices.
12. Serves 8 to 10.

water, sugar, thyme, boneless rump roast, soy sauce, ginger, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593297 (may not work)