Herb-Crusted Roast Beef
(from teacherrap’s recipe box)
Source: Taste of Home (from RecipeThing user saymyname)
Prep time: 15 minutes
Cook time: 150 minutes
Serves 12 people
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
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Put the roast with the fat side up, in an ungreased roasting pan.
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Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
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Pour over and evenly coat the roast.
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In a bowl, add the next 6 ingredients; mixing well.
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Rub herb mixture over roast.
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Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
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Remove from oven and place roast on a warm serving platter.
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Let stand for 10-15 minutes.
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Add 2 cups water and bouillon granules to pan drippings.
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Bring mixture to a boil.
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Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan. Cook until bubbly and thickened, stirring constantly.
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Slice roast and serve with gravy.