Herb Crusted Roast Beef

By carvalhohm

Ingredients

• 1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
• 2 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons Olive Oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1/4 to 1/3 cup all-purpose flour
• 2 teaspoons beef bouillon granules
• 2-1/3 cups water, divided
• Preheat oven to 325°. 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, 1-3/4 to 2-1/4 hours or until meat reaches desired
• doneness (for medium-rare, a meat thermometer should read 145°;
• medium, 160°; well-done, 170°). Remove to a warm serving
• platter. Let stand 10-15 minutes.
• Pour drippings and loosened brown bits into a measuring cup. Skim
• fat, reserving 2 tablespoons. In a large saucepan, combine 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 2 minutes or until thickened. Slice roast; serve with
• gravy. Yield: 10-12 servings.

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 325°. 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, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand 10-15 minutes.

Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine 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 2 minutes or until thickened. Slice roast; serve with gravy.

Yield: 10-12 servings.