- 1 1/2 cups water
- 3/4 cup packed dark brown sugar
- 3/4 cup soy sauce
- 2 tablespoons lemon juice
- 3 small onions, sliced
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground ginger
- 1 (4 pound) rump roast
- 12 sandwich rolls, split
- In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer roast and marinade to a Dutch oven. Cover and bake at 325 degrees F for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls.