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Herb Crusted Chuck Roast

Rated as 4.53 out of 5 Stars
0

"This is delicious, and the sauce just adds so much extra flavor."
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Ingredients

1 h 50 m servings 480
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Stir sour cream, horseradish, lemon juice, and salt in another bowl. Serve with sliced beef.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 480 calories; 37 6.5 29.1 120 239 Full nutrition

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Reviews

Read all reviews 13
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

It was ok, smelled really good. I cooked it 1 hour and it was a bit over done

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Delicious! A big hit with the entire family. I didn't have sour cream, so I substituted Greek yogurt and it was still wonderful!

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.

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...

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...

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...

It was ok, smelled really good. I cooked it 1 hour and it was a bit over done

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 ...

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 ...

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...