Herb-Crusted Chuck Roast

Name: Herb-Crusted Chuck Roast
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
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 sour cream; 3 tablespoons prepared horseradish; 1 teaspoon lemon juice; 1/4 teaspoon salt

This recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri

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 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before carving.
Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

lolohiser

Mar 4, 2015

it was just ok.
voodoowitch

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.
tlbdlb4evr

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.
Snowbird1938

Oct 1, 2009

DON'T i HAVE TO BROWN THE ROAST?