HERB CRUSTED ROAST BEEF RECIPE - (4.4/5)

Herb Crusted Roast Beef Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 29

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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.

Steps:

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.