This was really tasty, had it for dinner tonight with cooked carrots
and mashed potatoes, sort of like a deconstructed pot roast. I
wondered if the chuck would be tough, but it wasn't.

Herb-Crusted Chuck Roast

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 top blade

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.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

On Sat, 7 May 2011 17:54:40 -0400, "Nancy Young"
> wrote:

>This was really tasty, had it for dinner tonight with cooked carrots
>and mashed potatoes, sort of like a deconstructed pot roast. I
>wondered if the chuck would be tough, but it wasn't.
>
>Herb-Crusted Chuck Roast
>
>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 top blade
>
>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.
>
>ALL RIGHTS RESERVED © 2011 Allrecipes.com

My kind of dish.

Brooklyn1 wrote:
> On Sat, 7 May 2011 17:54:40 -0400, "Nancy Young"
> > wrote:
>
>> This was really tasty, had it for dinner tonight with cooked carrots
>> and mashed potatoes, sort of like a deconstructed pot roast. I
>> wondered if the chuck would be tough, but it wasn't.
>>
>> Herb-Crusted Chuck Roast

> My kind of dish.

Ha, I know what kind of dish you like. Hee.

Actually, I didn't know how it would turn out, but I'd make it
again. Other than pot roast, I never make roast beef.

nancy

Nancy Young wrote:
> Brooklyn1 wrote:
>> On Sat, 7 May 2011 17:54:40 -0400, "Nancy Young"
>> > wrote:
>>
>>> This was really tasty, had it for dinner tonight with cooked carrots
>>> and mashed potatoes, sort of like a deconstructed pot roast. I
>>> wondered if the chuck would be tough, but it wasn't.
>>>
>>> Herb-Crusted Chuck Roast
>
>> My kind of dish.
>
> Ha, I know what kind of dish you like. Hee.
>
> Actually, I didn't know how it would turn out, but I'd make it
> again. Other than pot roast, I never make roast beef.

Bzzzzt. Wrong answer, once in a while, prime rib roast.

nancy

On 5/7/2011 5:54 PM, Nancy Young wrote:

> This was really tasty, had it for dinner tonight with cooked carrots
> and mashed potatoes, sort of like a deconstructed pot roast. I
> wondered if the chuck would be tough, but it wasn't.

Sounds really good! With the amount of time cooked, chuck would be
tender. Thanks for the recipe!

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 7 May 2011 17:54:40 -0400, "Nancy Young"
> > wrote:
>
>>This was really tasty, had it for dinner tonight with cooked carrots
>>and mashed potatoes, sort of like a deconstructed pot roast. I
>>wondered if the chuck would be tough, but it wasn't.
>>
>>Herb-Crusted Chuck Roast
>>
>>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 top blade
>>
>>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.
>>
>>ALL RIGHTS RESERVED © 2011 Allrecipes.com
>
> My kind of dish.
********************
Mine too. I like simple dishes. I enjoy cooking, but I don't want to spend
the entire day in the kitchen.

Jill

"Nancy Young" > wrote in message
. com...
> This was really tasty, had it for dinner tonight with cooked carrots
> and mashed potatoes, sort of like a deconstructed pot roast. I
> wondered if the chuck would be tough, but it wasn't.
>
> Herb-Crusted Chuck Roast
>
> 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 top blade
>
> 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.
>
> ALL RIGHTS RESERVED © 2011 Allrecipes.com

Sounds good; I'll have to try this! The last time I made a chuck roast a
month or so ago I did it in the oven. It had probably been 20 years since I
didn't braise one but it came out just fine roasted. Nice and tender. This
sounds really tasty. Thanks, Nancy!

Jill

jmcquown wrote:
> "Nancy Young" > wrote

>> This was really tasty, had it for dinner tonight with cooked carrots
>> and mashed potatoes, sort of like a deconstructed pot roast. I
>> wondered if the chuck would be tough, but it wasn't.

> Sounds good; I'll have to try this! The last time I made a chuck
> roast a month or so ago I did it in the oven. It had probably been
> 20 years since I didn't braise one but it came out just fine roasted.
> Nice and tender. This sounds really tasty. Thanks, Nancy!

It was a toss-up, grind that chuck roast from the freezer for
burgers, make pot roast, hmmm. I remembered you'd roasted
one successfully, so what the heck. It's a keeper.

nancy

Ranée at Arabian Knits wrote:

> "Nancy Young" > wrote:
>
>> This was really tasty, had it for dinner tonight with cooked carrots
>> and mashed potatoes, sort of like a deconstructed pot roast. I
>> wondered if the chuck would be tough, but it wasn't.
>>
>> Herb-Crusted Chuck Roast

> Thank you for this recipe. I'm trying to cook from our freezer and
> pantry right now and this fits the bill.

Oh, I hope you like it if you get to try it. Not that you'll be sure of
leftovers, but it did make great roast beef sandwiches later. The
recipe's a keeper here.

nancy