Rump Roast Teriyaki Recipe

Rump Roast Teriyaki Recipe

Ingredients:
soy sauce made from soy (tamari)
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
spices, garlic powder
onions, raw
spices, ginger, ground
sugars, brown

Directions:
Marinate rump roast for 1 to 3 days.
Roast on a rack, uncovered at 350 degrees for 30 min.
Reduce heat to 275 degrees and roast 40 min per lb., basting occasionally.
Combine 1 package brown gravy mix with 4 tsp.
melted butter.
Add in marinade and simmer while slicing roast.
Pour gravy over roast and serve.