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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, 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


  • 1 boneless beef rump roast (4-1/2 to 5 pounds)
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive or vegetable 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
  • 2-1/3 cups water, divided
  • 2 teaspoons beef bouillon granules
  • 1/4 to 1/3 cup all-purpose flour


  • 1. 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, at 325° for 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 for 10-15 minutes.
  • 2. Meanwhile, add 2 cups water and bouillon to pan drippings; bring to a boil. Combine flour and remaining water until smooth; gradually add to pan. Cook and stir until bubbly and 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 (0 sugars, 0 fiber), 34g protein.

Reviews for Herb-Crusted Roast Beef

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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."

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."

Reviewed Nov. 22, 2015

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

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!"

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."

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."

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."

Reviewed Nov. 7, 2012

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

Reviewed Mar. 24, 2012

"my boyfriends whole family all loved it"

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!!"

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