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This recipe turns in inexpensive cut of beef into a delicious main dish. I go the recipe from a family member several years ago and have made it often.
Nutritional Facts 1 serving (6 ounces) equals 394 calories, 25 g fat (10 g saturated fat), 129 mg cholesterol, 205 mg sodium, 5 g carbohydrate, trace fiber, 35 g protein.
Originally published as Herb-Crusted Chuck Roast in Country December/January 2000, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 23, 2012 by voodoowitch
My husband really liked this. I ate it but I really don't like roast of any kind so I'm not one to judge. I changed out the savory for tarragon (his favorite) and skipped the sauce. It made it into my tried and true recipes for him.
Reviewed on Jun. 24, 2010 by tlbdlb4evr
Has excellent flavor, even though the "sauce" doesn't really seem like sauce. It is delicious. And to earlier comment - no, you do not have to brown the meat because you are cooking it uncovered...it browns in the oven.
Reviewed on Oct. 01, 2009 by Snowbird1938
DON'T i HAVE TO BROWN THE ROAST?
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