1/2 c. soy sauce
1/2 c. pineapple juice
1/4 c. salad oil
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. powdered ginger
1 tbsp. brown sugar

Marinate rump roast for 1 to 3 days. Roast on a rack, uncovered at 350 degrees for 30 minutes. Reduce heat to 275 degrees and roast 40 minutes per pound, basting occasionally. Combine 1 package brown gravy mix with 4 teaspoons melted butter. Add marinade and simmer while slicing roast. Pour gravy over roast and serve.