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    You are in: Home / Recipes / Marinated Rump Roast Recipe
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    Marinated Rump Roast

    Total Time:

    Prep Time:

    Cook Time:

    49 hrs

    48 hrs

    1 hr

    ctech's Note:

    Sonoma Diet, Wave 1.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Marinated Rump Roast

    Serving Size: 1 (142 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 249.6
     
    Calories from Fat 131
    52%
    Total Fat 14.5 g
    22%
    Saturated Fat 5.6 g
    28%
    Cholesterol 71.4 mg
    23%
    Sodium 172.2 mg
    7%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.7 g
    3%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    boneless beef rump roast

    whole black peppercorns

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