1 (3- to 4-pound) well-trimmed beef rump roast
2 T. vegetable oil
1/3 C. soy sauce
1/4 C. fresh lemon juice
2 T. Worcestershire sauce
2 T. prepared mustard
10 halved garlic cloves
1 1/2 tsp. freshly ground pepper

Pierce roast with meat fork at 1-inch intervals and place in large resealable plastic bag. Combine oil, soy sauce, lemon juice, Worcestershire sauce, mustard and garlic and pour over roast. Seal and refrigerate 24 to 48 hours, turning occasionally. Heat oven to 325 degrees. Remove roast and discard marinade. Place roast on rack coated with cooking spray in broiler pan; sprinkle with pepper. Bake 30 to 35 minutes per pound or about 1 1/2 to 2 hours or until internal temperature registers 135 degrees. Let stand 15 minutes, covered, or until temperature reaches 145 (medium rare). Slice thinly and serve. Note: Do not overcook or roast will be tough.

Yield: 12-16 servings
Serving Size: 3oz. cooked weight

Calories: 157
Fat: 6g
Fiber: 0g