Post by Loupy on Mar 1, 2011 14:05:56 GMT -7
Herb-Crusted Chuck Roast
Submitted By: Rita Drewes
Photo By: Coastie @allrecipes.com
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 8
"This recipe turns in 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."
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 (3 pound) boneless chuck eye or topblade
SAUCE:
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon salt
Directions:
1. 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 degrees F 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 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Let stand 10 minutes before carving.
2. Meanwhile, in a bowl, combine the sauce ingredients.
Serve with the roast
Nutrition Facts
Calories 676
Total Fat 50.3g
Saturated Fat 20.3g
Cholesterol 181mg
Sodium 234mg
Total Carbohydrates 5.0g
Dietary Fiber 0.6g
Sugars 0.8g
Protein 48.2g
Submitted By: Rita Drewes
Photo By: Coastie @allrecipes.com
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 8
"This recipe turns in 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."
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 (3 pound) boneless chuck eye or topblade
SAUCE:
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon salt
Directions:
1. 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 degrees F 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 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Let stand 10 minutes before carving.
2. Meanwhile, in a bowl, combine the sauce ingredients.
Serve with the roast
Nutrition Facts
Calories 676
Total Fat 50.3g
Saturated Fat 20.3g
Cholesterol 181mg
Sodium 234mg
Total Carbohydrates 5.0g
Dietary Fiber 0.6g
Sugars 0.8g
Protein 48.2g
