Cider Marinated Roast Yak

1 Yak roast, 3-4 lbs. rump, sirloin tip, or chuck, tied
2 c. apple cider
2/3 c. oil
1 tbsp. lemon juice
1/2 c. onion (1 med.), chopped
3 cloves garlic, unpeeled, smashed, but not completely crushed
1 bay leaf
1 tsp. each salt, thyme, whole allspice, dry mustard
1/2 tsp. pepper
2 tbsp. arrowroot

Make about 2 dozen slits in the meat on the outside, 1 inch deep; place in glass or plastic bowl.
Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper.
Pour over meat.
Cover, marinate in refrigerator for 4 hours or more.
Remove roast from marinade.
Place on roasting pan.
Insert meat thermometer so it reaches the thickest part.
Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours for rare meat (meat continues to cook after it is out of the oven).
Remove onto warm platter.
Strain marinade.
Add marinade to the drippings, reserving 2 to 3 tablespoons of the marinade liquid to mix with arrowroot.
Stir arrowroot into boiling liquid.
Cook until thickened.
Glaze roast with the sauce.
Slice very thinly to serve.

From: Taos Mountain Yak: Recipes