3 to 4 lb. beef rump roast
2 tsp. cracked pepper
4 slices bacon

3/4 c. pineapple juice
1/2 c. steak sauce
1/3 c. Worcestershire sauce
1/3 c. port wine
1/4 c. lemon juice
1 1/2 tsp. seasoned salt
1/2 tsp. pepper
1 tsp. dry mustard

Place meat in large plastic bag. Mix marinade and pour over meat and close bag. Refrigerate 8 hours or overnight, turning meat occasionally. Drain, reserving marinade.

Rub beef with cracked pepper. Place on rack in roasting pan. Arrange bacon slices over meat. Roast uncovered in 425 degree oven for 45 to 55 minutes or until meat thermometer registers 140 degrees. Transfer meat to serving platter. Let stand for 15 minutes before slicing. Slice thin for great sandwiches.