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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 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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