Herb-Crusted Roast Beef

Name: Herb-Crusted Roast Beef
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 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

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

Yield 12 servings

Contest Winner

Test Kitchen Approved

Enjoy juicy, savory herb-crusted roast beef at your most special occasions. Or, with just 20 minutes of prep time, you can serve it as an anytime dinner for the family.

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.

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

Recipe Creator