Grilled Beef Rump Roast

2 1/2 to 3 lb Beef Rump Roast
1/4 cup Worcestershire sauce
1/4 cup zesty Italian dressing
1/4 cup dale’s or Moore’s marinade
1/4 cup cooking sherry
3 tbsp minced garlic
Tony Chachere’s Creole seasoning
garlic powder
onion powder
black pepper
Start by taking a sharp knife and making stab marks or slits in the roast, take each of the liquid seasonings and pour over the roast, make sure you have the roast in a pan or bowl reserving the liquid that runs off the roast so that you can use this for mopping or wiping over the roast as it cooks.
Next sprinkle with the dry seasonings I did not put measurements because I rarely measure , most of the time I just season to taste, you can use your own judgment, my family likes spicy.
Prepare the grill for indirect grilling make sure you use enough coals to keep cooking for about 1 to 2 hours. After the coals are hot enough to be dumped spread them into a pile and allow grill to cool down a little about 15 to 20mins.
Put the roast on the coals and sear on all sides for about 10 minutes on all sides, wiping with the marinade you made each time you turn, until all sides are brown. Remove from grill and make a foil boat with heavy duty aluminum foil, place roast in center of boat and pour remaining marinade over roast close tightly and put roast back on the grill on indirect heat for remaining 1 to 1 1/2 hours making sure your grill stays about 325 to 350 degrees, moving around on grill keeping off of coals.
This is a great Recipe if cooked correctly this roast should be tender enough to slice for roast beef sandwiches, or cook some potatoes on the grill while roast is cooking, directly on coals wrapped individually in foil and sprayed with cooking spray of wiped with margarine. Be sure to reserve the remaining au jus or marinade.