Herb-Crusted Roast Beef
(Serves 10-12)
Ingredients:
4 1/2 – 5 lb boneless rump roast
2 cloves minced garlic
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. Worcestershire sauce
1 Tbsp. dried parsley flakes
1 tsp. dried basil
2 tsp. salt
1 tsp. pepper
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
2 1/3 cups water, divided
2 tsp. beef bouillon granules
1/4-1/3 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.
12. Cook until bubbly and thickened, stirring constantly.
13. Slice roast and serve with gravy.
Recipe courtesy of Recipezaar (www.recipezaar.com.)
This sounds delicious, unfortunately, the beef cuts obtained in our area are generally tough, even after over night marinading. Still, I may give this recipe a try.
This sounds really good. I can’t wait to try it this weekend.
Good Gracious! I am not reading anymore of your recipes while I am hungry! Now I have to go thaw a rump roast out…sheeesh…your killing me!
I never think to herb rub a roast. I do like this. I never cooked rump roast before this year and it’s been a learning experience. Like on is that it is much better when cooked slowly and not to well done. It’s really a meat that has to be cooked to medium at the most. As I have have improved in cooking it I have been wanting to get a bit more creative. The last time I cooked it I took and make slits for garlic cloves and stuffed it like that. It imparted a nice flavor, but not so much as to make you hate garlic forever. Husband was less than impressed, but what does he know? I liked it!
I never know what I want to do with a piece of beef.
Putting on a rub never crossed my mind. Your recipe sounds great but I hate Dijon mustard so I may omit that one out. Thanks for the recipe