Ingredients
1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)2 garlic cloves, minced2 tablespoons Dijon mustard2 tablespoons lemon juice2 tablespoons olive oil2 tablespoons Worcestershire sauce1 tablespoon dried parsley flakes1 teaspoon dried basil1 teaspoon salt1 teaspoon coarsely ground pepper1/2 teaspoon dried tarragon1/2 teaspoon dried thyme1/4 to 1/3 cup all-purpose flour2 teaspoons beef bouillon granules2-1/3 cups water, divided
Preparation
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.
