Herb-Crusted Roast Beef

• 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

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.

rump roast, garlic, mustard, lemon juice, olive oil, worcestershire sauce, parsley flakes, basil, salt, pepper, tarragon, thyme, water, beef bouillon granules, flour

Taken from www.food.com/recipe/herb-crusted-roast-beef-46509 (may not work)