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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 12 |
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Ingredients:
4 1/2-5 lbs boneless rump roast |
2 cloves garlic, 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 |
2 teaspoons salt |
1 teaspoon pepper |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried thyme |
2 1/3 cups water, divided |
2 teaspoons beef bouillon granules |
1/4-1/3 cup flour |
Directions:
1. Put the roast with the fat side up, in an ungreased roasting pan.
2. Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
3. Pour over and evenly coat the roast.
4. In a bowl, add the next 6 ingredients; mixing well.
5. Rub herb mixture over roast.
6. Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
7. Remove from oven and place roast on a warm serving platter.
8. Let stand for 10-15 minutes.
9. Add 2 cups water and bouillon granules to pan drippings.
10. Bring mixture to a boil.
11. Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
12. Cook until bubbly and thickened, stirring constantly.
13. Slice roast and serve with gravy.
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