Herb-Crusted Roast Beef

Submitted by ratherbeswimmin

• Ready In: 2hrs 30mins
• Ingredients: 15
• Serves: 10-12

ingredients

• 4 1⁄2 - 5 lbs boneless rump roast
• 2 cloves garlic, 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
• 2 teaspoons salt
• 1 teaspoon pepper
• 1⁄2 teaspoon dried tarragon
• 1⁄2 teaspoon dried thyme
• 2 1⁄3 cups water, divided
• 2 teaspoons beef bouillon granules
• 1⁄4 - 1⁄3 cup flour

directions

1. Put the roast with the fat side up, in an ungreased roasting pan.
2. Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
3. Pour over and evenly coat the roast.
4. In a bowl, add the next 6 ingredients; mixing well.
5. Rub herb mixture over roast.
6. Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
7. Remove from oven and place roast on a warm serving platter.
8. Let stand for 10-15 minutes.
9. Add 2 cups water and bouillon granules to pan drippings.
10. Bring mixture to a boil.
11. Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
12. Cook until bubbly and thickened, stirring constantly.
13. Slice roast and serve with gravy.

Reviews

[TeriLindquist]

What a surprise to see my own recipe here! It was a winner in a 1998 issue of Taste of Home. To see so many wonderful reviews is truly a honor. Creating recipes is my passion, and knowing so many enjoy it is the best feeling in the world. Thank you for all the wonderful comments.<br/><br/>Teri

 

[CindyLuvzCookin]

This was so good... I have never made a roast beef before... i used a bottom round roast... and did some other research on how to cook it. I took it out the fridge and left it on the counter for a hour so it could be room temp. Than rubbed it. I cooked it at 450 for 10 mins and it got a little crust out the outside than turned it down to 300 and cooked till the thermometer read 145.. i had a 2.75lb bottom round roast... let it sit 15 mins and sliced it thin... didnt even need the gravey... Awsome

 

[Dreamgoddess]

This was the most superb roast beef I have ever cooked. I cooked it to medium rare and used the gravy for mashed potatoes. The combination of herbs and mustard used on this roast created a sublime aroma throughout my whole house as it cooked...and the taste was to die for. I've never been able to cook a decent roast until now. This will be the roast beef recipe that I use from now on. Thanks NurseDi for another wonderful recipe!

 

[ChelseaB]

This is going to be our standard special occasion roast beef from now on. This was so good that words can't begin to describe it. The herb rub can't be beat. Made lots of delicious gravy too, for our mashed potatoes. Very easy but it tastes like you spent many hours in the kitchen. Classy and elegant. Thanks.

 

[Jenna Naquin]

I made this delectable roast beef for Christmas Eve dinner. Wow, is all I can say. I cooked it to a nice medium-rare. The meat was so tender and the seasonings made the most scrumptious gravy I have ever tasted. My family and I are so greatful for this recipe. Will be used many more times in the future. Thanks.