- 1/4 cup dry bread crumbs
- 2 tablespoons olive or vegetable 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)
- 1 cup (8 ounces) sour cream
- 3 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 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.
Reviews forHerb-Crusted Chuck Roast
"it was just ok."
"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."
"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."
"DON'T i HAVE TO BROWN THE ROAST?"