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Rump Roast

Prep Time:

Cook Time:


4 Servings


3/4 cup water

1/3 cup soy sauce

2 tablespoons sugar

1 teaspoon ground ginger

1 teaspoon dried crushed thyme

1 clove garlic, minced

1 boneless rump roast, about 1.5kg


Combine water, soy sauce, ginger, sugar, thyme, and garlic in a large, sealable, food storage bag (large enough to hold rump roast).

Pierce rump roast all over with fork; place in bag. Close bag and turn to coat rump roast thoroughly. Seal and refrigerate rump roast at least 4 hours or overnight. Turn bag occasionally.

Remove rump roast from bag; return marinade to refrigerator.

Place rump roast on a rack in shallow pan. Roast rump roast, uncovered, at 165° for about 2 hours, basting with marinade during the last 30 minutes.

Strain remaining marinade and add 2 tablespoons of water; bring to a boil in a saucepan and boil for 1 minute.

Spoon marinade over the sliced rump roast and serve with your favourite roast vegies.

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