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Herb-Crusted Roast Beef Recipe

Herb-Crusted Roast Beef Recipe

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 YIELD: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

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.

Nutritional Facts

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

Sort By :
MY REVIEW
lolohiser
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."

MY REVIEW
kathynatoli
Reviewed Nov. 22, 2015

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

MY REVIEW
greeneyedempath
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!"

MY REVIEW
MMartita
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
maureenwms_1962
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
Ginny_in_PA
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
foleyd
Reviewed Nov. 7, 2012

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

MY REVIEW
Cricket115
Reviewed Mar. 24, 2012

"my boyfriends whole family all loved it"

MY REVIEW
littlemariecancook
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!!"

MY REVIEW
Kris Countryman
Reviewed Oct. 19, 2011

"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."

MY REVIEW
marlamo26
Reviewed May. 5, 2011

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

MY REVIEW
megenhonner
Reviewed Jun. 6, 2009

"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!"

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Wine Pairings

Light-Bodied Red Wine

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