Herb Crusted Roast Beef & Gravy

Let me just say this, I fought for the last drop of gravy. I make gravy alot, this one was done differently and with a bit of playing with tastes could be the one & only gravy you’ll ever use. It’s tangy, yet not. As Amanda & David said, it’s ONLY a meat gravy. Not one they like on mashed potatoes, I agree. It gives you a good taste that goes with the meat. I’m not a fan of the whole taste of Worcestershire sauce, but even though I can taste it in the meat & gravy it was never overpowering, if that helps you any. The only thing I changed was the piece of meat & instead of using water/beef bouillon was using real beef broth. Have at it, this was excellent & with home made bread to slop up the gravy there’s no way you can go wrong with it.

**The recipe didn’t say use a rack, but I always do.I also place a pie plate under the rack. Just one of those small foil pie plates & put it under the rack & place the meat right over it. When you put the pie plate underneath you’ll catch the juice & be able to use all of it for gravy. When I don’t use the pie plate to catch the drippings, it usually burns on the bottom of my pan. With this recipe your pouring a mixture over the meat, which you’ll be using for gravy. Just a thought 🙂 **

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
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, at 325° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes.

Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine the 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 for 2 minutes or until thickened. Slice roast; serve with gravy.