Herb-Crusted Roast Beef

• 1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
• 2 garlic cloves, 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
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1/4 to 1/3 cup all-purpose flour
• 2 teaspoons beef bouillon granules
• 2-1/3 cups water, divided

1. Preheat oven to 325u0b0. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast.
2. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove to a warm serving platter. Let stand 10-15 minutes.
3. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

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

Taken from www.tasteofhome.com/recipes/herb-crusted-roast-beef/ (may not work)