3/4 c. oil
1/4 c. soy sauce
Choice of prime boneless rump roast, 5 to 6 lbs.
Parsley sprigs

In small bowl stir together oil and soy sauce; set aside. Place roast in large plastic bag; add oil mixture to coat meat; tie bag. Store in dish in refrigerator 12 to 24 hours, turning several times. Remove roast from bag; wipe dry and discard marinade. Place roast in shallow roasting pan. Insert meat thermometer in thickest part of meat. Roast in preheated oven at 325 degrees until thermometer registers 125 degrees for very rare or 140 degrees for rare (2 to 2 1/2 hours). Remove to carving board; garnish with parsley. Let meat stand 15 minutes, cool to room temperature or chill before carving. Delicious warm or cold. Slice very thin. Serves 12 to 15. NOTE: Cut meat slices to fit bread.

MUSTARD DIP: Stir together 1/2 cup each prepared yellow mustard and mayonnaise and 1/4 cup sour cream. Cover and refrigerate at least 1 hour to blend flavors. Makes 1 1/4 cups.

HORSERADISH DIP: Blend well 1 cup each mayonnaise and sour cream, 1/3 to 1/2 cup horseradish, or to taste; 1 teaspoon grated lemon peel; 2 teaspoons lemon juice and 1/8 teaspoon pepper or dash of hotpepper sauce. Cover and refrigerate at least 1 hour. Makes 2 cups.

NOTE: Horseradish becomes stronger with storage.