Herb-crusted roast beef is a savory centerpiece with a garlic-mustard herb crust and pan gravy, ready in under 2.5 hours total time with just 20 minutes of prep. The key is letting the roast rest after cooking to ensure juicy, tender slices.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 325°F. Place the beef roast, fat side up, in an ungreased roasting pan. Stir together the garlic, mustard, lemon juice, oil and Worcestershire in a small bowl. Pour the mixture over the roast. Stir together the parsley, basil, salt, pepper, tarragon and thyme in a separate small bowl. Rub the mixture over the roast. Editor's Tip: Let the beef come to room temperature while the oven preheats so the meat will cook more evenly once it hits the heat.
Bake the roast, uncovered, 1-3/4 to 2-1/4 hours or until the meat reaches your desired doneness. For medium-rare, a thermometer should read 135°; for medium, 140°; for medium-well, 145°. Editor's Tip: Every kitchen should have a trustworthy meat thermometer. The ThermoWorks Thermapen is always a top choice.
Transfer the cooked roast to a warm serving platter. Let it stand for 10 to 15 minutes. Editor's Tip: Let the meat rest before slicing so the juices redistribute, making for a juicier slice and better-textured meat.
Pour the pan drippings and any loosened brown bits into a measuring cup. Skim the fat, reserving 2 tablespoons fat. In a large saucepan, whisk together the flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, the reserved 2 tablespoons fat and the remaining water. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Editor's Tip: To ensure a lump-free gravy, add the liquid gradually and stir or whisk constantly until the gravy comes to a boil. You don't have to worry about lumps once the gravy reaches a boil and thickens.
Slice the roast to your desired thickness. Serve the sliced beef with the gravy. Editor's Tip: Once you learn to cut steak the right way, you can apply that to other beef cuts like your roast beef. Most important: Always cut it against the grain.
Refrigerate sliced roast and gravy separately in airtight containers for up to 3 days; reheat gently at 300°F with a splash of broth.
meat thermometer · roasting pan
Insert a meat thermometer into the thickest part: 135°F for medium-rare, 140°F for medium, 145°F for medium-well.
Resting for 10–15 minutes allows juices to redistribute throughout the meat, resulting in juicier slices and better texture.
Yes, mix the garlic-mustard paste and herb blend up to 4 hours ahead, then rub onto the roast just before roasting.
Refrigerate sliced roast in an airtight container for up to 3 days. Reheat gently in a 300°F oven with a little broth to retain moisture.
Beef rump roast or bottom round roast (4.5–5 pounds) are ideal; they're lean, flavorful, and become tender when roasted low and slow.
