A flavorful and aromatic beef roast with a garlic herb crust, served with a rich pan gravy.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking of the roast.
Place the beef roast, fat side up, in a roasting pan.
Positioning the fat side up allows the juices to baste the meat as it cooks.
In a bowl, mix together the garlic, Dijon mustard, lemon juice, olive oil, and Worcestershire sauce.
Mix thoroughly to combine all flavors evenly.
Pour the marinade over the roast, ensuring it is evenly coated.
Use a brush or your hands to spread the marinade evenly.
Combine the parsley, basil, tarragon, thyme, salt, and pepper in a bowl.
Crush the dried herbs slightly to release their aroma.
Rub the herb mixture over the roast.
Press the herbs gently to ensure they adhere to the roast.
Bake the roast uncovered for 1 3/4 to 2 1/4 hours, or until it reaches your desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the roast from the oven and let it rest for 10-15 minutes.
Resting allows the juices to redistribute, making the meat tender.
In a saucepan, combine the pan drippings, water, and bouillon granules. Bring to a boil.
Scrape the pan to include all the flavorful bits.
Mix the flour with 1/3 cup of water until smooth, then gradually add to the boiling mixture, stirring constantly.
Stirring constantly prevents lumps from forming.
Cook the gravy until it thickens and becomes bubbly.
Adjust the seasoning of the gravy to your taste.
Slice the roast and serve with the prepared gravy.
Arrange the slices neatly for an appealing presentation.
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