Herb-Crusted Chuck Roast
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This recipe turns an inexpensive cut of beef into a delicious main dish.
INGREDIENTS
1/4 cup dry bread crumbs
2 tablespoons olive oil
1 clove garlic, 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 roast, about 3 poundsSAUCE
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon saltIn a bowl, combine the first 7 ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, 145 degrees, medium, 160 degrees, well-done, 170 degrees). Let stand 10 minutes before carving.
Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.
Makes 8 servings