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Ginger-Glazed Rump Roast

beef - other

1 rump oven roast; 2 1/2 pounds
4 cloves garlic; minced
2 tablespoons minced gingerroot
2 tablespoons olive oil
2 teaspoons dried mint
1 teaspoon pepper
1/4 teaspoon salt
1 tablespoon liquid honey
1 tablespoon cider vinegar

A sweet and tangy glaze lends a surprising elegance to this inexpensive cut sweet potatoes and green beans would round out the menu deliciously. Place roast on rack in small roasting pan. Combine garlic, ginger, oil, mint, pepper and salt; spread all over roast Pour 1 cup water into pan. Roast in 500°F oven for 30 minutes. Reduce heat to 275°F; roast for 30 minutes. Stir honey with vinegar; brush one-third over roast. Roast, basting twice with remaining honey mixture, for 40 minutes or until thermometer registers 140°F for rare, or until desired doneness Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.

Contributor: Canadian Living Magazine - November, 1998

Yield: 8 servings

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