Page 123 - Harrington Family Recipes

Herb Crusted Roast

Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 rump roast, trimmed -- (4-1/2 to 5 lbs) boneless
2 garlic cloves -- minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water -- divided
2 teaspoons beef bouillon granules
1/4 cup all-purpose flour -- (1/4 to 1/3)

Place roast with fat side up in an 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 thermometer reaches desired doneness
(for rare, a meat thermometer should read 140~; medium, 160~;well-done,
170~). Remove to a warm serving platter. Let stand for 10-15 minutes.
Meanwhile, add 2 cups water and bouillon to pan drippings; bring to a
boil. Combine flour and remaining water until smooth; gradually add to
pan. Cook and stir until bubbly and thickened. Slice roast; serve with
gravy. Yield: 10-12 servings. Source: The Best of Country Cooking 2000,
Reiman Publications.

I do hope you give that Herb Crusted Roast Beef a try...it's absolutely
the best roast beef we have ever had. I have made it 3 times since
February, when Lynn first posted the recipe.

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Per Serving (excluding unknown items): 76 Calories; 4g Fat (48.1% calories from fat); 6g
Protein; 4g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 364mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates.

NOTES : Made this on 12/7/2002. It made the best gravy I have
ever had.

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