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Herb crusted Chuck Roast

Can you ever have enough roast recipes??? I know I can't!! And I LOVE LOVE LOVE roasts with horseradish sauce!!! This roast has a great flavor and smells sooo good while cooking!

1/4 c. dry bread crumbs
2 Tbsp. olive oil
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. dried savory (I didnt have this so I used sage)
1 tsp. pepper
1/2 tsp. dried rosemary, crushed
1 (3 pound) boneless chuck eye or top blade

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.

1 cup sour cream
3 Tbsp. prepared horseradish
1 tsp lemon juice
1/4 tsp salt

In a bowl, combine the sauce ingredients. Serve with the roast.

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