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Cinnamon Clove Rump Roast


Rate this recipe 3.9/5 (20 Votes)


  • 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


Level of difficulty Easy
Preparation time 5mins
Cooking time 180mins
Cost Budget Friendly


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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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

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