Recipe Detail

Marinated Rump Roast

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  1. 2 tablespoons - vegetable oil
  2. 1 - medium onion chopped
  3. 1 cloves - garlic finely chopped
  4. 1 cups - chili sauce
  5. 1/2 teaspoons - salt
  6. 1/4 teaspoons - pepper
  7. 1 cans - 12 oz. beer or non-alcoholic beer
  8. 3 1/2 pounds - beef rump roast excess fat trimmed
  9. 2 cups - hickory wood chips


Heat oil and saute onion and garlic until tender. Stir in chili sauce, salt, pepper and beer.

Place beef in plastic bag and cover with marinade. Seal and refrigerate for 8 hours, turning once.

Soak wood chips for 30 minutes. Brush or spray grill rack with oil. Heat coals or gas grill for indirect heat.

Remove meat from marinade. Insert meat thermometer per device instructions. Drain wood chips and add 1/2 cup to coals or rock.

Cover and grill roast on rotisserie or on grill, turning often, for about 2 hours. Add 1/2 cup wood chips every 30 minutes.

Internal temperature of roast should reach 150° F before resting. Cover with foil for 15 minutes before slicing.


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