Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.