Ingredients
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4 1/2-5 lbs boneless rump roast
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2 cloves garlic, minced
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2 tablespoons Dijon mustard
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2 tablespoons lemon juice
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2 tablespoons olive oil
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2 tablespoons Worcestershire sauce
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1 tablespoon dried parsley flakes
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1 teaspoon dried basil
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2 teaspoons salt
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1 teaspoon pepper
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1/2 teaspoon dried tarragon
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1/2 teaspoon dried thyme
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2 1/3 cups water, divided
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2 teaspoons beef bouillon granules
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1/4-1/3 cup flour
Instructions
- Put the roast with the fat side up, in an ungreased roasting pan.
- Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
- Pour over and evenly coat the roast.
- In a bowl, add the next 6 ingredients; mixing well.
- Rub herb mixture over roast.
- Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
- Remove from oven and place roast on a warm serving platter.
- Let stand for 10-15 minutes.
- Add 2 cups water and bouillon granules to pan drippings.
- Bring mixture to a boil.
- Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
- Cook until bubbly and thickened, stirring constantly.
- Slice roast and serve with gravy.