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Herb-Crusted Roast Beef

 Herb-Crusted Roast Beef
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 Lind
10-12 ServingsPrep: 20 min. Bake: 1-3/4 hours + standing


  • 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

2 of 2

Herb-Crusted Roast Beef (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.