Herb Crusted Roast Beef

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.

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.

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