Ingredients
- 1 Beef rump roast or bottom round roast (4 1/2 to 5 lb.)
- 2 garlic cloves, minced
- 2 tbsp. dijon mustard
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 2 tbsp. worcestershire sauce
- 1 tbsp. dried parsley flakes
- 1 tsp. dried basil
- 1 tsp. salt
- 1 tsp. coarsely ground pepper
- 1/2 tsp. dried tarragon
- 1/2 tsp. dried thyme
- 1/4 to 1/3 cup flour
- 2 tsp. beef bouillon granules
- 2 1/3 cups water, divided
Preparation
Step 1
Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast.
Bake, uncovered, at 325 for 1 3/4 to 2 1/4 hours or until meat reaches desired doneness ( for medium-rare, a meat thermometer should read 145 degrees, medium 160 degrees; well done, 170 degrees). Remove to a warm serving platter. Let stand for 10-15 minutes.
Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tbsp. In a large saucepan, combine the flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Yield: 10-12 servings.
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