Show Subscription Form




Herb-Crusted Roast Beef Recipe
Herb-Crusted Roast Beef Recipe photo by Taste of Home

Herb-Crusted Roast Beef Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES: 10-12 servings

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

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.

Directions

  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.
  2. 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.
  3. 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.
Originally published as Herb-Crusted Roast Beef in Country Woman September/October 1998, p31

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.

Light-Bodied Red Wine

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

Reviews for Herb-Crusted Roast Beef

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 10, 2013

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.

MY REVIEW
Reviewed Feb. 25, 2013

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.

MY REVIEW
Reviewed Jan. 26, 2013

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.

MY REVIEW
Reviewed Nov. 7, 2012

Outstanding. Followed recipe exactly and cooked to Med-Rare

MY REVIEW
Reviewed Mar. 24, 2012

my boyfriends whole family all loved it

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT