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

Herb-Crusted Roast Beef Recipe

Read Reviews
4.5 13 13
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, 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


  • 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 each: 254 calories, 11g fat (3g saturated fat), 102mg cholesterol, 474mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 34g protein.


  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

Light-Bodied Red Wine

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

Reviews for Herb-Crusted Roast Beef

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
LindaS_WI User ID: 7202558 255528
Reviewed Oct. 17, 2016

"I loved the flavor of this and the mustard was a nice touch. I did substitute dried rosemary for the tarragon since I don't really care for that flavor and it worked very well. The gravy was just a little bit salty so next time I'll reduce the salt just a little. The bottom round roast had good flavor but just a little tough. I think I'll try the other option next time. Overall, a good recipe."

lolohiser User ID: 5362556 247075
Reviewed Apr. 14, 2016

"This was really pretty good - Jimmy said it tasted like peppered jerky! (Which he loves) I will certainly use this recipe again."

kathynatoli User ID: 8631785 237894
Reviewed Nov. 22, 2015

"I made this and my husband loved it! It's a keeper"

greeneyedempath User ID: 8367437 226114
Reviewed May. 9, 2015

"I made this for dinner tonight and it was wonderful! I made some changes, though. I don't like tarragon, so I used rosemary, instead. I also cooked it longer at a lower temperature. 275 degrees for four hours. Also, I don't have bouillon, so to make the gravy, I used 1 cup drippings, four tablespoons of flour mixed in 1 cup cold water, and salt and pepper to taste. This recipe is definitely going into my recipe box!"

MMartita User ID: 7219342 18216
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."

maureenwms_1962 User ID: 7151697 23387
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."

Ginny_in_PA User ID: 3899483 62682
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."

foleyd User ID: 4073849 48961
Reviewed Nov. 7, 2012

"Outstanding. Followed recipe exactly and cooked to Med-Rare"

Cricket115 User ID: 4205238 68352
Reviewed Mar. 24, 2012

"my boyfriends whole family all loved it"

littlemariecancook User ID: 6545658 202821
Reviewed Feb. 24, 2012

"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!!"

Loading Image