Taste of Home
Herb-Crusted Roast Beef
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
YIELD: 12 servings.
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 bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. —Teri Lindquist, Gurnee, Illinois
Ingredients
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1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
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2 garlic cloves, minced
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2 tablespoons Dijon mustard
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2 tablespoons lemon juice
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2 tablespoons olive oil
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2 tablespoons Worcestershire sauce
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1 tablespoon dried parsley flakes
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1 teaspoon dried basil
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1 teaspoon salt
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1 teaspoon coarsely ground pepper
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1/2 teaspoon dried tarragon
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1/2 teaspoon dried thyme
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1/4 to 1/3 cup all-purpose flour
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2 teaspoons beef bouillon granules
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2-1/3 cups water, divided
Directions
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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.
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2.
Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes.
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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.
Nutrition Facts
1 each: 254 calories, 11g fat (3g saturated fat), 102mg cholesterol, 474mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 34g protein.
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