Marinated Beef Roast - cooking recipe

Ingredients

3 1/2 to 4 1/2 lb. rolled boneless beef rump roast
1 1/2 c. tomato juice
1/3 c. salad oil
3 Tbsp. lime juice
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. liquid red pepper seasoning
3 Tbsp. sliced green onions
1 (14 oz.) can artichoke hearts

Preparation

Combine tomato juice, oil, lime juice, brown sugar, Worcestershire sauce, salt, and hot pepper sauce.
Stir to dissolve sugar and add onions.
Place meat and marinade in plastic bag.
Tie bag securely.
Place in refrigerator and marinate meat 6 hours or overnight, turning occasionally.
Remove roast, reserving marinade and place on rack in open roasting pan.
Insert meat thermometer so bulb is centered in thickest part of roast.
Do not add water. Roast in a 325\u00b0 oven for 2 to 2 1/2 hours or until thermometer reaches 140\u00b0 for rare, 160\u00b0 for medium.
Brush with marinade occasionally during roasting.
Remove roast from oven and allow to stand in a warm place 15 to 20 minutes before carving in thin slices.
While roast is resting, halve artichokes lengthwise, add the remaining marinade and cook slowly 5 to 10 minutes.
Remove artichokes from marinade and use to garnish roast.