Cinnamon Clove Rump Roast

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  • Easy
  • 5 mins
  • 180 mins
  • 1152 mins
  • Budget Friendly

Ingredients

  • 1/2 cup Apple Cider Vinegar
  • 1 tablespoon Cloves
  • 1 Cinnamon stick
  • 1 teaspoon Black pepper corns
  • Merlot
  • Ginger Beer
  • Rump roast (may be substituted by other red meat roasts)
  • Large zip lock bag
  • Large bowl

Preparation

Step 1

Mix together the first 4 ingredients. Keep stirring it until the cloves and cinnamon smell stronger than the vinegar. Place roast in plastic bag. If it doesn't fit, cut it in half and use 2 plastic bags. Add ginger beer and merlot to the spice and vinegar mixture in a 2:1 ratio until you have enough to cover your roast(s). Mix it, then pour it into the plastic bag(s) with the roast(s). Seal the bags. Put the bags in the bowls, and then into the refrigerator. Turn the bags at least once every 24 hours.

Step 2

After 2 days, put the roast(s) into a baking pan along with all the sauce. Bake at 350 degrees until you can easily pull meat off with a fork. Turn the roast over every 30 minutes while baking.

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