Ingredients

• 1 Beef bottom round sirloin roast
• 2 Garlic cloves, minced
• 2 tablespoon Honey mustard (or dijon)
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 tablespoon Dried parsley flakes
• 1 tablespoon Dried basil
• 1 teaspoon Salt
• 1 teaspoon Ground pepper
• 1 teaspoon Dried tarragon
• 1 teaspoon Dried thyme
• 1 cup All purpose flour (1/4 to 1/3 cup)
• 2 teaspoon Beef bouillon granules
• 2 cup Water ( + 1/3 cup) will be divided

Directions

• Preheat oven to 325 degrees
• Place roast fat-side-up on an ungreased roasting pan
• Combine garlic, mustard, lemon juice, olive oil and pour over roast
• Combine parsley, basil, salt, pepper, tarragon, and thyme; rub all over roast
• Bake for 1:45 to 2:15 hours, or until desired doneness (145-medium rare, 160-medium, 170-well done
• For gravy, pour drippings in a measuring cup. In a saucepan, combine flour, the beef bouillon, and 1 cup of water until smooth. Gradually stir in drippings, 2 tablespoons of reserves fat from beef, and remaining water. Bring to boil, then cook and stir 2 minutes or until thickened