1 (4 lb.) boneless rump roast
3/4 c. unsweetened orange juice
1/2 c. red wine vinegar
2 tsp. grated orange rind
1 tsp. thyme
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 c. orange marmalade

Trim fat from roast. Place roast in large shallow pan. Combine 3/4 cup orange juice and next 5 ingredients, stirring well. Pour over roast. Cover and marinate in refrigerator 8 hours. Cover and bake in 350 degree oven for 2 1/2 hours. When done, combine 1/2 cup orange juice and marmalade in saucepan and cook until marmalade melts and mixture is thoroughly heated. Spoon over each serving meat.