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

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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.
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, 0g 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
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4 Star
 (2)
3 Star
 (2)
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MY REVIEW
lolohiser 222052
Reviewed Mar. 4, 2015

"it was just ok."

MY REVIEW
voodoowitch 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 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 203379
Reviewed Oct. 1, 2009

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

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