Herb-Crusted Roast Beef

By JJCR

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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