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Herb-Crusted Roast Beef Recipe

Herb-Crusted Roast Beef Recipe photo by Taste of Home

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It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This recipe was the result...now, my husband doesn't want a roast - beef or pork - any other way. Keith and I are the parents of a 13-year-old girl and an 8-year-old boy. -Teri Lindquist, Gurnee, Illinois

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Herb-Crusted Roast Beef Recipe

Prep: 20 min. Bake: 1-3/4 hours + standing

Yield: 10-12 Servings

20 105 125

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

Directions

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.

Nutritional Facts 1 serving (1 each) equals 254 calories, 11 g fat (3 g saturated fat), 102 mg cholesterol, 474 mg sodium, 4 g carbohydrate, trace fiber, 34 g protein.

Originally published as Herb-Crusted Roast Beef in Country Woman September/October 1998, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Herb-Crusted Roast Beef

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Reviewed on Apr. 10, 2013 by MMartita

I saw garlic cloves, Dijon mustard, lemon juice, olive oil, and Worcestershire sauce in the ingredients but they never mentioned where and how to use them on the recipe.

Reviewed on Feb. 25, 2013 by maureenwms_1962

This has great flavor and a nice change from the usual dry onion soup type roast recipes. The gravy I made from the drippings was outstanding.

Reviewed on Jan. 26, 2013 by Ginny_in_PA

Flavor OK, but meat was tough. I used a bottom round roast, as indicated, and followed recipe exactly, cooking to medium (160 F.) Won't make again.

Reviewed on Nov. 07, 2012 by foleyd

Outstanding. Followed recipe exactly and cooked to Med-Rare

Reviewed on Mar. 24, 2012 by Cricket115

my boyfriends whole family all loved it

Reviewed on Feb. 24, 2012 by littlemariecancook

I'm not the best cook but i can read a recipe. At first I thought this would be difficult...yes i'm a whimp. Overall very easy to make and worth it. The gravy that comes from this is out of this world. I make whenever we have guests over. LOVE THIS DISH!!

Reviewed on Oct. 19, 2011 by Kris Countryman

I actually browned the roast and put it in the slow cooker for about 8 hours. It was so tender and had a wonderful flavor.

Reviewed on May. 05, 2011 by marlamo26

I made this roast last year for Mother's Day. My Mom requested it again this year!

Reviewed on Jun. 06, 2009 by megenhonner

This roast rub is amazing. I use it for pork tenderloin and other pork cuts, and all kinds of beef cuts. Also make a little extra of the liquid mixture and pour it over vegetables around the roast. Really wonderful recipe, thanks very much!