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Herb-Crusted Chuck Roast

Herb-Crusted Chuck Roast
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.
8 ServingsPrep: 10 min. Bake: 1-1/2 hours + standing

Ingredients

  • 1/4 cup dry bread crumbs
  • 2 tablespoons 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 beef chuck or top blade roast(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 for 10
  • minutes before carving.
  • Meanwhile, in a bowl, combine the sauce ingredients. Serve with the
  • roast. Yield: 8 servings.
© Taste of Home 2013

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Herb-Crusted Chuck Roast (continued)

Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013