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Herb-Crusted Chuck Roast Recipe

Herb-Crusted Chuck Roast Recipe

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 YIELD:8 servings


  • 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


  • 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.

Nutritional 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.

Reviews for Herb-Crusted Chuck Roast

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Reviewed Mar. 4, 2015

"it was just ok."

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."

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 browns in the oven."

Reviewed Oct. 1, 2009


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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.