Ingredients Jump to Instructions ↓

  1. 1 3 to 4-lb. rump roast Salt and pepper (to taste)

  2. 1 large jar prepared mustard

  3. 6 to 8 large potatoes

  4. 1 bottle Italian salad dressing

Instructions Jump to Ingredients ↑

  1. Shake salt and pepper on rump roast then cover with mustard. Shape some tinfoil to fit roast. (Do not cover the roast entirely, just use to set the roast in, like a temporary pan.) Turn on grill, making sure it has enough charcoal to last 3 to 4 hours. When coals are hot (almost white) set the roast on to cook and close grill cover. Cook meat 30 minutes per pound. Pre-cook potatoes in the oven for 20 to 30 minutes. Let cool, put in zip-lock bag with 4 ounces of Italian dressing for 1 to 2 hours, or until you get ready to cook them. Melt butter in a small saucepan, add seasonings and stir. Pour over sliced bread, and wrap pieces in tinfoil until ready to grill. Last hour of cooking meat: Take roast out of foil and set on grate along with potatoes and grill, checking every 20 minutes. Add mustard to roast as needed and brush with Italian dressing. Slice the meat very thin--it should be rare in the center and well-done on the outside. Serve roast with potatoes, bread and salad.


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