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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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If you like herbs,then this recipe may be one you would consider. Ingredients:
1(4-1/2 pound (or) about) boneless rump roast |
2 garlic cloves,minced |
2 tablespoons dijon mustard |
2 tablespoons lemon juice |
2 tablespoons olive oil |
2 tablespoons worcestershire sauce |
1 tablespoon parsley flakes,dried |
1 teaspoon basil,dried |
1 teaspoon salt |
1 teaspoon pepper,fresh coarsely ground |
1/2 teaspoon tarragon,dried |
1/2 teaspoon thyme,dried |
2-1/3 cups water,divided |
2 teaspoons beff bouillon granules |
1/3 cup flour |
Directions:
1. Place roast in your roasting pan.
2. Combine the next five ingredients,and pour over roast.
3. Combine parsley,basil,salt,pepper,tarragon and thyme,rub over roast.
4. Bake uncovered at 325 degrees,for about 2 Hours.
5. Remove and place on platter ,let rest for about 10 to 15 minutes to allow the juices to return to the center.
6. As the roast rests,add 2 cups water and the bouillon to pan drippings,bring to boil.
7. Combine flour and remaining water until smooth,gradually add to pan and cook,stirring until bubbling and thickened.
8. Slice roast and serve with gravy.
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