Herb-Crusted Chuck Roast Recipe

Nutrition Facts

  • One serving:
  • (6 ounces)
  • Calories:
  • 394
  • Fat:
  • 25 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 129 mg
  • Sodium:
  • 205 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 35 g


Beef Brisket with Mop Sauce

This tender brisket roasts in a sauce that adds great flavor. When one of our sons lived in the South, I learned... View this recipe »


 

Oil Explanation

Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »


Carving Chuck Roasts

To carve arm or blade chuck roasts, first separate the individual muscles by cutting around each muscle and bone. Read more »

Herb-Crusted Chuck Roast

Country - try a FREE ISSUE today!

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.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer