{"id":138803,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/herb-crusted-roast-beef\/"},"modified":"2025-01-20T09:18:37","modified_gmt":"2025-01-20T15:18:37","slug":"herb-crusted-roast-beef","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-roast-beef\/","title":{"rendered":"Herb-Crusted Roast Beef"},"content":{"rendered":"<p>Our herb-crusted roast beef makes a superb centerpiece for special occasions and dinner parties. The dish takes just 20 minutes to prepare\u2014simply apply the wet and dry rubs to your beef roast and let it bake for a couple of hours. The short amount of prep gives you time to work on sides and salads, or just take a breather and enjoy a <a href=\"https:\/\/www.tasteofhome.com\/collection\/batch-cocktail-recipes-to-get-you-through-a-week-at-home\/\" data-name=\"www.tasteofhome.com\/collection\/batch-cocktail-recipes-to-get-you-through-a-week-at-home\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">batch cocktail<\/a> with the rest of the group.<\/p>\n<p>This recipe calls for rump roast, one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cuts of meat<\/a> for affordable, hassle-free meals. It&#8217;s economical, generally available at your local butcher or grocery meat counter, and a standard for many <a href=\"https:\/\/www.tasteofhome.com\/collection\/grandmas-best-roast-beef-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/grandmas-best-roast-beef-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roast beef recipes<\/a>. No need to splurge on something more expensive, but this will still taste like a million bucks! Enjoy the aromatic, slow-cooked herb-crusted beef roast whenever the occasion demands something special.<\/p>\n<h2>Ingredients for Herb-Crusted Roast Beef<\/h2>\n<ul>\n<li><strong>Beef rump roast or bottom round roast: <\/strong>Labeled as rump, bottom round or simply round roast, this lean cut is classic for roast beef and pot roast. If you can&#8217;t find it, use chuck roast, but it will contain more fat. You could also use a top sirloin roast. Your beef roast should weigh 4-1\/2 to 5 pounds. Ask the butcher to trim yours down to the correct weight if needed.<\/li>\n<li><strong>Garlic cloves:<\/strong> Use fresh, not dried, garlic. Avoid green, sprouted garlic, as the flavor will be too mellow for what you want. There are several <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-name=\"www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ways to mince garlic<\/a>, but a knife mince is still the easiest.<\/li>\n<li><strong>Dijon mustard:<\/strong> Sharp and acidic Dijon mustard helps adhere the roast beef herb crust. Try whole-grain mustard for a more textured crust.<\/li>\n<li><strong>Lemon juice:<\/strong> Fresh lemon juice is always better than the bottled stuff.<\/li>\n<li><strong>Olive oil:<\/strong> You can use the type and varietal of <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">olive oil<\/a> you prefer. A green, grassy olive oil will bring out the herbaceous flavors in the crust, and a smooth, buttery olive oil will enhance the savory beef flavors.<\/li>\n<li><strong>Worcestershire sauce:<\/strong> Worcestershire sauce brings out all the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">umami<\/a> flavors in the beef.<\/li>\n<li><strong>Seasonings:<\/strong> The seasonings in this savory, herbaceous rub include dried parsley, dried basil, dried tarragon, dried thyme, salt and pepper.<\/li>\n<li><strong>Gravy:<\/strong> You&#8217;ll make the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-gravy-from-pan-drippings\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-gravy-from-pan-drippings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">gravy from pan drippings<\/a> to get a savory, silky-smooth sauce. It takes just\u00a0flour, beef bouillon granules, water and the reserved drippings.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the roast<\/h3>\n<p>Preheat the oven to 325\u00b0F. Place the beef roast, fat side up, in an ungreased roasting pan. Stir together the garlic, mustard, lemon juice, oil and Worcestershire in a small bowl. Pour the mixture over the roast. Stir together the parsley, basil, salt, pepper, tarragon and thyme in a separate small bowl. Rub the mixture over the roast.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Let the beef come to room temperature while the oven preheats so the meat will cook more evenly once it hits the heat.<\/p>\n<h3>Step 2: Bake the roast<\/h3>\n<p>Bake the roast, uncovered, 1-3\/4 to 2-1\/4 hours or until the meat reaches your desired doneness. For medium-rare, a thermometer should read 135\u00b0; for medium, 140\u00b0; for medium-well, 145\u00b0.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Every kitchen should have a trustworthy <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-name=\"www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meat thermometer<\/a>. The ThermoWorks Thermapen is always a top choice.<\/p>\n<h3>Step 3: Let the meat rest<\/h3>\n<p>Transfer the cooked roast to a warm serving platter. Let it stand for 10 to 15 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Let the meat rest before slicing so the juices redistribute, making for a juicier slice and better-textured meat.<\/p>\n<h3>Step 4: Make the gravy<\/h3>\n<p>Pour the pan drippings and any loosened brown bits into a measuring cup. Skim the fat, reserving 2 tablespoons fat. In a large saucepan, whisk together the flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, the reserved 2 tablespoons fat and the remaining water. Bring the mixture to a boil. Cook and stir for two minutes or until thickened.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To ensure a lump-free gravy, add the liquid gradually and stir or whisk constantly until the gravy comes to a boil. You don&#8217;t have to worry about lumps once the gravy reaches a boil and thickens.<\/p>\n<h3>Step 5: Slice and serve<\/h3>\n<p>Slice the roast to your desired thickness. Serve the sliced beef with the gravy.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Once you learn to\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-steak-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-steak-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut steak the right way<\/a>, you can apply that to other beef cuts like your roast beef. Most important: Always cut it against the grain.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2105678\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Herb-Crusted-Roast-Beef_FT25_9187_EC_0108_3.jpg?fit=700%2C1024\" alt=\"Top view shot of Herb-Crusted Roast Beef; served on plates with mashed potatoes; serve with gravy; knife and fork; napkin; table cloth; dark wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h2>Herb-Crusted Roast Beef Variations<\/h2>\n<ul>\n<li><strong>Serve with horseradish sauce:<\/strong> For a creamy sauce with a healthy dose of zing, try the roast beef with the sauce from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/prime-rib-with-horseradish-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/prime-rib-with-horseradish-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">prime rib with horseradish sauce<\/a>. It&#8217;s just four ingredients and can be whipped up in mere seconds.<\/li>\n<li><strong>Make herb-crusted tofu:<\/strong> For a meatless entree, start with the same wet and dry rub mixtures. Rub them over 1\/2-inch-thick slabs of extra-firm tofu, then roast at 400\u00b0 until lightly browned on both sides. For a meatless gravy, use butter or vegan margarine in place of the beef fat and vegetable stock or water in place of the pan drippings.<\/li>\n<li><strong>Try herb-crusted pork loin:<\/strong> Spread the wet and dry rubs in this recipe over a bone-in pork loin roast (around 4 pounds). Bake until a thermometer inserted into the thickest part of the meat registers 145\u00b0. Our recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-pork-roast\" data-name=\"www.tasteofhome.com\/recipes\/herb-crusted-pork-roast\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">herb-crusted pork loin<\/a> contains more pointers.<\/li>\n<li><strong>Put another rub on this roast:<\/strong> If you can&#8217;t get enough of herb-crusted beef roast, try the crust in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-prime-rib\/\" data-name=\"www.tasteofhome.com\/recipes\/herb-crusted-prime-rib\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">herb-crusted prime rib<\/a> recipe.<\/li>\n<\/ul>\n<h2>How to Store Herb-Crusted Roast Beef<\/h2>\n<p>To store your roast beef with herb crust, first let it cool to room temperature (don&#8217;t leave it out more than two hours, however). Wrap it tightly in aluminum foil or storage wrap, then place it on a baking pan. You can then store it in the refrigerator or the freezer.<\/p>\n<h3>How long does herb-crusted roast beef last?<\/h3>\n<p>You can store your roast beef in the fridge for two to three days or in the freezer for two to three months.<\/p>\n<h3>How do you reheat roast beef?<\/h3>\n<p>You want to reheat your herb-crusted beef roast gently so you don&#8217;t dry out those precious juices. Place your desired slices of beef in an oven-safe dish, and add drippings, broth or water to the pan\u2014just a few splashes will help the meat stay juicy as it heats. Cover the dish, and reheat the beef in a 300\u00b0 to 325\u00b0 oven until just warmed.<\/p>\n<p>If you&#8217;re starting with frozen roast beef, let it first thaw in the refrigerator, then follow the directions above.<\/p>\n<h2>Herb-Crusted Roast Beef Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2105677\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Herb-Crusted-Roast-Beef_FT25_9187_EC_0108_2.jpg?fit=700%2C1024\" alt=\"Close shot of Herb-Crusted Roast Beef; served on large plate; knife and fork; napkin; serve with gravy; table cloth; dark wooden surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h3>What other herbs can you use on roast beef?<\/h3>\n<p>This recipe already uses a great blend for the roast beef herb crust, but you can add other woodsy, woody dried herbs like oregano and sage. You can also use cracked black pepper instead of regular ground pepper for a wonderful kick of spice and more texture in the crust.<\/p>\n<h3>How do you get a good crust on roast beef?<\/h3>\n<p>The flour in our rub recipe helps create a crust on this roast beef. You can also place your beef on a roasting rack in the roasting pan. This will allow air to circulate more freely around the beef, leading to more crust development. Finally, you can sear your raw beef in 1 to 2 tablespoons oil in a very hot skillet until it&#8217;s browned on all sides, then proceed with the recipe starting at Step 1.<\/p>\n<h3>What can you serve with herb-crusted roast beef?<\/h3>\n<p>Our collection of <a href=\"https:\/\/www.tasteofhome.com\/collection\/steak-sides\/\" data-name=\"www.tasteofhome.com\/collection\/steak-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">steak sides<\/a> has you covered. Recipes like cheesy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">au gratin potatoes<\/a>, savory <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sauteed-garlic-mushrooms\/\" data-name=\"www.tasteofhome.com\/recipes\/sauteed-garlic-mushrooms\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sauteed garlic mushrooms<\/a> and smooth <a href=\"https:\/\/www.tasteofhome.com\/recipes\/asiago-mashed-cauliflower\/\" data-name=\"www.tasteofhome.com\/recipes\/asiago-mashed-cauliflower\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Asiago mashed cauliflower<\/a> make excellent pairings with herb-crusted beef roast.<\/p>\n<h3>What are other ways to use herb-crusted roast beef?<\/h3>\n<p>There are a myriad of great ways to <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-leftover-steak\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-use-leftover-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">use leftover steak<\/a> and roast beef in your recipes. Slice the beef and use it in salads, sandwiches, wraps and cooked grains. This particular beef roast would be excellent repurposed in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-herb-steak-pizza\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-herb-steak-pizza\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">garlic and herb steak pizza<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-steak-tacos\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-steak-tacos\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">steak tacos<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/asparagus-beef-saute\/\" data-name=\"www.tasteofhome.com\/recipes\/asparagus-beef-saute\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">asparagus beef saute<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our herb-crusted roast beef is rubbed with a robust herb mixture and slow-baked for two hours. The result? Juicy, tender, ultra-savory beef.<\/p>\n","protected":false},"author":7061,"featured_media":2105721,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,307308,307313,304423,304328,304292,304338,304515,303966,304408,304368,303887,306848,304268,307307,304558,324623,304238,304150,303883,304353],"categories-v2":[308500,310347,310349,308821,308319,308984,308481,308305,308992,308880,308495,308813,308745,308478,309603,259483,310342,308910,309177,339175,309434,308476,309005],"coauthors":[343535],"recommended_recipes":[{"post_title":"Herb-Crusted Prime Rib","post_link":"\/recipes\/herb-crusted-prime-rib\/","post_image":"\/wp-content\/uploads\/2018\/01\/Herb-Crusted-Prime-Rib_EXPS_RDPDCTOHX23_42237_P3_GNS_10_05_8b.jpg"},{"post_title":"Garlic Herbed Beef Tenderloin","post_link":"\/recipes\/garlic-herbed-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Herbed-Beef-Tenderloin_EXPS_ATBRS21_21171_E11_19_4b-e1729171954815.jpg"},{"post_title":"Herbed Roast Turkey Breast","post_link":"\/recipes\/herbed-roast-turkey-breast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Herbed-Roast-Turkey-Breast_EXPS_FT23_33347_JR_0927_3.jpg"},{"post_title":"Herb-Crusted Pork Loin","post_link":"\/recipes\/herb-crusted-pork-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Herb-Crusted-Pork-Loin_EXPS_TOHcom23_33362_DR_11_01_1b.jpg"},{"post_title":"Herb-Crusted Rack of Lamb","post_link":"\/recipes\/herb-crusted-rack-of-lamb\/","post_image":"\/wp-content\/uploads\/2017\/09\/Herb-Crusted-Rack-of-Lamb_exps42590_THCA2916394D01_17_3bC_RMS.jpg"},{"post_title":"Herb-Crusted Chuck 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Sauce","post_link":"\/recipes\/herb-crusted-rack-of-lamb-with-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Herb-Crusted-Rack-of-Lamb-with-Mushroom-Sauce_EXPS_TOHCA23_88382_P1_DR_08_17_4b.jpg"},{"post_title":"Pepper-Crusted Sirloin Roast","post_link":"\/recipes\/pepper-crusted-sirloin-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pepper-Crusted-Sirloin-Roast_EXPS_CWDJ19_32321_B08_10_2b.jpg"},{"post_title":"Herbed Roast Beef","post_link":"\/recipes\/herbed-roast-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Herbed-Roast-Beef_exps19469_HC2847498C02_07_1b_RMS-4.jpg"},{"post_title":"Peppery Roast Beef","post_link":"\/recipes\/peppery-roast-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peppery-Roast-Beef_EXPS_TOHCA20_31448_B07_24_6b.jpg"},{"post_title":"Herbed Rib Roast","post_link":"\/recipes\/herbed-rib-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Herbed-Rib-Roast_EXPS_TOHDJ20_13942_E07_30_6b.jpg"},{"post_title":"Herb-Crusted Bread","post_link":"\/recipes\/herb-crusted-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17215_LT10225C49B.jpg"},{"post_title":"Herbed Italian Rib Roast","post_link":"\/recipes\/herbed-italian-rib-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Herbed-Italian-Rib-Roast_exps25656_TH1999633A08_03_16bC_RMS.jpg"},{"post_title":"Italian Crumb-Crusted Beef Roast","post_link":"\/recipes\/italian-crumb-crusted-beef-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Italian-Crumb-Crusted-Beef-Roast_exps167892_SD142780B08_08_3bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Herb-Crusted-Roast-Beef_EXPS_FT25_9187_EC_0108_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-roast-beef\/","name":"Herb-Crusted Roast Beef","datePublished":"2018-01-01","dateModified":"2025-01-20","prepTime":"PT20M","cookTime":"PT01H45M","totalTime":"PT02H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Herb-Crusted-Roast-Beef_EXPS_FT25_9187_EC_0108_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the roast","text":"Preheat the oven to 325\u00b0F. Place the beef roast, fat side up, in an ungreased roasting pan. Stir together the garlic, mustard, lemon juice, oil and Worcestershire in a small bowl. Pour the mixture over the roast. Stir together the parsley, basil, salt, pepper, tarragon and thyme in a separate small bowl. Rub the mixture over the roast. Editor's Tip: Let the beef come to room temperature while the oven preheats so the meat will cook more evenly once it hits the heat."},{"@type":"HowToStep","name":"Bake the roast","text":"Bake the roast, uncovered, 1-3\/4 to 2-1\/4 hours or until the meat reaches your desired doneness. For medium-rare, a thermometer should read 135\u00b0; for medium, 140\u00b0; for medium-well, 145\u00b0. Editor's Tip: Every kitchen should have a trustworthy meat thermometer. The ThermoWorks Thermapen is always a top choice."},{"@type":"HowToStep","name":"Let the meat rest","text":"Transfer the cooked roast to a warm serving platter. Let it stand for 10 to 15 minutes. Editor's Tip: Let the meat rest before slicing so the juices redistribute, making for a juicier slice and better-textured meat."},{"@type":"HowToStep","name":"Make the gravy","text":"Pour the pan drippings and any loosened brown bits into a measuring cup. Skim the fat, reserving 2 tablespoons fat. In a large saucepan, whisk together the flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, the reserved 2 tablespoons fat and the remaining water. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Editor's Tip: To ensure a lump-free gravy, add the liquid gradually and stir or whisk constantly until the gravy comes to a boil. You don't have to worry about lumps once the gravy reaches a boil and thickens."},{"@type":"HowToStep","name":"Slice and serve","text":"Slice the roast to your desired thickness. Serve the sliced beef with the gravy. Editor's Tip: Once you learn to cut steak the right way, you can apply that to other beef cuts like your roast beef. Most important: Always cut it against the grain.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Herb-Crusted-Roast-Beef_FT25_9187_EC_0108_3.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Kim Wehby"}],"nutrition":{"@type":"NutritionInformation","calories":" 254 calories","fatContent":"11g fat (3g saturated fat)","cholesterolContent":"102mg cholesterol","sodiumContent":"474mg sodium","carbohydrateContent":"4g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"34g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4,"reviewCount":15,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dr. Spok","givenName":"Dr.","familyName":"Spok"},"reviewBody":"One thing I would add to instructions would be to mix the first five liquid ingredients together and then marinate the beef for at least 4-6 hours(in a crunch) and  at  leisure overnight. Then add dry ingredients I subbed tarragon with marjoram and a hit of dill weed.  Then sear the roast for 3-5 minutes on all sides, then stick in the oven On 325 for 1.5 to 2 hours.  The flavors work well nice tender and juicy!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kris Countryman","givenName":"Kris","familyName":"Countryman"},"reviewBody":"I actually browned the roast and put it in the slow cooker for about 8 hours.  It was so tender and had a wonderful flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"greeneyedempath"},"reviewBody":"I made this for dinner tonight and it was wonderful! I made some changes, though. I don't like tarragon, so I used rosemary, instead. I also cooked it longer at a lower temperature. 275 degrees for four hours. Also, I don't have bouillon, so to make the gravy, I used 1 cup drippings, four tablespoons of flour mixed in 1 cup cold water, and salt and pepper to taste. This recipe is definitely going into my recipe box!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"littlemariecancook"},"reviewBody":"I'm not the best cook but i can read a recipe. At first I thought this would be difficult...yes i'm a whimp. Overall very easy to make and worth it. The gravy that comes from this is out of this world. I make whenever we have guests over. LOVE THIS DISH!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"megenhonner"},"reviewBody":"This roast rub is amazing.  I use it for pork tenderloin and other pork cuts, and all kinds of beef cuts.  Also make a little extra of the liquid mixture and pour it over vegetables around the roast.  Really wonderful recipe, thanks very much!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LindaS_WI"},"reviewBody":"I loved the flavor of this and the mustard was a nice touch. I did substitute dried rosemary for the tarragon since I don't really care for that flavor and it worked very well. The gravy was just a little bit salty so next time I'll reduce the salt just a little. The bottom round roast had good flavor but just a little tough.  I think I'll try the other option next time. Overall, a good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cricket115"},"reviewBody":"my boyfriends whole family all loved it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foleyd"},"reviewBody":"Outstanding.  Followed recipe exactly and cooked to Med-Rare","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ginny_in_PA"},"reviewBody":"Flavor OK, but meat was tough. I used a bottom round roast, as indicated, and followed recipe exactly, cooking to medium (160 F.)\u00a0 Won't make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maureenwms_1962"},"reviewBody":"This has great flavor and a nice change from the usual dry onion soup type roast recipes.  The gravy I made from the drippings was outstanding.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MMartita"},"reviewBody":"I saw garlic cloves, Dijon mustard, lemon juice, olive oil, and Worcestershire sauce in the ingredients but they never mentioned where and how to use them on the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kathynatoli"},"reviewBody":"I made this and my husband loved it!  It's a keeper","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lolohiser"},"reviewBody":"This was really pretty good - Jimmy said it tasted like peppered jerky! (Which he loves) I will certainly use this recipe again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marlamo26"},"reviewBody":"I made this roast last year for Mother's Day.  My Mom requested it again this year!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kimspacc"},"reviewBody":"Tasty!  It took longer to prepare and cook to well-done than described, but it is a nice recipe for company.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"9187","romance_copy_dek":"Enjoy juicy, savory herb-crusted roast beef at your most special occasions. 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