2.5-3 lb. rolled rump roast
1 can (4 oz.) sliced mushrooms, drained (1/2 c.)
1 can (15 oz.) asparagus spears
2 sm. garlic cloves, minced
1 1/3 c. cooking oil
1 box cherry tomatoes
1/2 c. vinegar
2 tsp. sugar
1.5 tsp. salt
1.5 tsp. dry mustard
Dash of pepper

Place meat on rack in 9 x 13 inch roasting pan. Roast in 325 degree oven for about 2 hours until meat thermometer reads 140 degrees (rare). Cool slightly. Cut roast in 1/4 inch slices. Arrange in shallow baking dish along with asparagus spears and mushrooms. Add oil, vinegar, garlic, sugar, salt, pepper and mustard to blender jar. Blend and pour over meat, mushrooms and asparagus.

Cover and chill for 2-3 hours. Drain marinade. Arrange meat and asparagus on large platter. Spoon mushrooms over meat and garnish with cherry tomatoes. Makes 6 servings.