Herb crusted Chuck Roast

allrecipe.com


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.

SAUCE:
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.

Glazed Peanut Butter Bars

Two of my favorite things in life are chocolate & peanut butter. I dont know if there are many things that go together as well as those two ingredients (except me & my hubs ;)

This is a great after school snack for kids and for some of us adults we remember getting something like it at school :)

Taste of home
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons water
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt

GLAZE:
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter

Directions

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.

For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting.

Yields: 4 dozen