Herb-Crusted Roast Beef Recipe
- 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
- 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.
1 each: 254 calories, 11g fat (3g saturated fat), 102mg cholesterol, 474mg sodium, 4g carbohydrate (trace sugars, trace fiber), 34g protein
Reviews for Herb-Crusted Roast Beef
"This was really pretty good - Jimmy said it tasted like peppered jerky! (Which he loves) I will certainly use this recipe again."
"I made this and my husband loved it! It's a keeper"
"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!"
"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."
"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."
"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."
"Outstanding. Followed recipe exactly and cooked to Med-Rare"
"my boyfriends whole family all loved it"
"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!!"
"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."
"I made this roast last year for Mother's Day. My Mom requested it again this year!"
"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!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.