Herb-Crusted Roast Beef

1 boneless rump roast (4¹/₂-5 lbs)

Combine and pour over roast:

2 garlic cloves, minced

2 Tb Dijon style mustard

2 Tb lemon juice

2 Tb oil

2 Tb Worcestershire sauce

Combine and rub over roast:

1 Tb parsley

1 tsp basil

1 tsp pepper

¹/₂ tsp tarragon

¹/₂ tsp thyme

Bake uncovered at 325° for 1 ³/₄—2 ¹/₄ hours.  Meat thermometer should read:140—rare, 160°—medium,  170°—well done.

Remove and let stand for 10 to 15 minutes.  Meanwhile, add 2 cups water and 2 tsp beef bouillon to pan drippings; bring to boil.  Combine ¹/₄ to ¹/₃ cup flour with ¹/₃ cup water until smooth; gradually add to pan.  Cook and stir until bubbly and thickened.  Make 10-12 servings.

Contributed by Stephanie H.