Herb-Crusted Chuck Roast
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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.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
Ingredients:
- 1/4 cup dry bread crumbs
- 2 tablespoons Crisco® Light Olive Oil
- 1 garlic clove, minced
- 1 teaspoon ground mustard
- 1 teaspoon dried savory
- 1 teaspoon pepper
- 1/2 teaspoon dried rosemary, crushed
- 1 boneless chuck eye or top blade (about 3 pounds)
- SAUCE:
- 1 cup (8 ounces) sour cream
- 3 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Directions:
In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before carving.
Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast. Yield: 8 servings.