Categories: Beef, Main Dish

Ingredients

• 4 1/2-5 lbs boneless rump roast
• 2 cloves garlic, 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
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 2 1/2 cups water, divided
• 2 teaspoons beef bouillon granules
• 1/4- 1/2 cup flour

Directions

1. Put the roast with the fat side up, in an ungreased roasting pan.

2. Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.

3. Pour over and evenly coat the roast.

4. In a bowl, add the next 6 ingredients; mixing well.

5. Rub herb mixture over roast.

6. Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.

7. Remove from oven and place roast on a warm serving platter.

8. Let stand for 10-15 minutes.

9. Add 2 cups water and bouillon granules to pan drippings.

10. Bring mixture to a boil.

11. Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan. Cook until bubbly and thickened, stirring constantly.

12. Slice roast and serve with gravy.

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