NEXT RECIPE >

Herb-Crusted Chuck Roast Recipe
Herb-Crusted Chuck Roast Recipe photo by Taste of Home
Next Recipe

Herb-Crusted Chuck Roast Recipe

Read Reviews
4 4 5
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES: 8 servings

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

Nutritional Facts

6 ounce-weight: 394 calories, 25g fat (10g saturated fat), 129mg cholesterol, 205mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 35g protein.

Directions

  1. 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.
  2. Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast. Yield: 8 servings.
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.


Reviews for Herb-Crusted Chuck Roast

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
lolohiser User ID: 5362556 222052
Reviewed Mar. 4, 2015

"it was just ok."

MY REVIEW
voodoowitch User ID: 635464 36816
Reviewed Dec. 23, 2012

"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."

MY REVIEW
tlbdlb4evr User ID: 4229718 27056
Reviewed Jun. 24, 2010

"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."

MY REVIEW
Snowbird1938 User ID: 3888722 203379
Reviewed Oct. 1, 2009

"DON'T i HAVE TO BROWN THE ROAST?"

Loading Image