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Herb-Crusted Roast Beef

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
  • Total Time
    Prep: 20 min. Bake: 1-3/4 hours + standing
  • Makes
    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

  • 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.
  • 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.
  • 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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