2 Roast Beef Recipes

[Baking_Bud]

Roast Beef

1 boneless rump roast (4-1/2 to 5 lbs.)
2 garlic cloves, minced
2 T. Dijon mustard
2 T. lemon juice
2 T. olive or vegetable oil
2 T. Worcestershire sauce
1 T. dried parsley flakes
1 tsp. dried basil
1 tsp. salt
1 tsp. coarsely ground pepper
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
2-1/3 c. water, divided
2 tsp. beef bouillon granules
1/4 to 1/3 c. all-purpose flour

Place roast with fat side up in an ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon, and thyme; rub over roast. Bake, uncovered, at 325 degrees for 1-3/4 to 2-1/4 hours or until meat thermometer reaches desired doneness (for rare, a meat thermometer should read 140; medium, 160; well-done, 170). Remove to a warm serving platter. Let stand for 10-15 minutes. Meanwhile, add 2 cups water and bouillon to pan drippings; bring to a boil. Combine flour and remaining water until smooth; gradually add to pan. Cook and stir until bubbly and thickened. Slice roast; serve with gravy. Yield: 10-12 servings.

[Baking_Bud]

Italian Beef

4 lb rolled rump roast -- (4 to 5)
1 package lipton onion soup mix
3 cups water
2 teaspoons basil leaves, fresh is best
2 teaspoons oregano leaves fresh is best
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1 teaspoon salt -- optional

Cook roast in a 350 oven in 1/2" water in a covered pan for 3 - 4 hours. Remove from oven; pull out of pan and put on a plate. Refrigerate til cold. Remove roast and slice and then put sliced meat back in the pan; add soup mix, water, herbs and spices. Cook covered at 350 degrees for 1 hour. Allow meat to cool slightly and spoon meat and juices over thick slices of French or Italian or Vienna bread (NOT SOURDOUGH!)