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My review
Herb Crusted Chuck Roast
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mommylady2010
"This is delicious, and the sauce just adds so much extra flavor."
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Ingredients
1 h 50 m servings 480Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl; spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan.
- Bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow roast to rest for 10 minutes before slicing and serving.
- Stir sour cream, horseradish, lemon juice, and salt in another bowl. Serve with sliced beef.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1317 Ratings
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Most helpful positive review
11/20/2012
Delicious! A big hit with the entire family. I didn't have sour cream, so I substituted Greek yogurt and it was still wonderful!
Most helpful critical review
1/30/2013
It was ok, smelled really good. I cooked it 1 hour and it was a bit over done
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11/20/2012
Delicious! A big hit with the entire family. I didn't have sour cream, so I substituted Greek yogurt and it was still wonderful!
1/1/2013
Came out really tasty. I put the roast in at a higher temperature for the first 20 minutes to sear the outside and skipped the savory.
11/6/2012
This was very good. I did not have ground savory, so I substituted 1/2 tsp marjoram. The meat was very tender. I only made 1/2 the amount of horseradish sauce because I knew my children would no...
2/4/2013
The meat was very juicy. I used what ingredients I had on hand for the rub- no savory. Also had fresh thyme and rosemary available so placed those in the cast iron skillet. Last added 45 minutes...
2/17/2013
Terrific flavors combined to make this meal a tasty hit. Forgot to add olive oil, but that didn't affect the overall flavor one bit. Will make this again for sure. Served with wilted kale and...
1/30/2013
It was ok, smelled really good. I cooked it 1 hour and it was a bit over done
1/10/2015
I loved this roast. Mine came out rare, but I am fine with that. I didn't have savory, so I used thyme, and I thought I had mustard and I didn't, so I used cumin. Smelled good, tasted good, the ...
1/20/2018
I made this tonight, and it was sooo tasty! I did add some salt to the herb rub but otherwise followed the recipe. I cooked it in the cast iron skillet with a lid. When I took it out, I thought ...
8/27/2017
This was okay...nothing extraordinary. I wrapped it in foil, and wish I would've removed the foil for the last 15 minutes so the rub would've crisped. I subbed sage for the savory & white pepp...