On Sat, 7 May 2011 17:54:40 -0400, "Nancy Young"
<[email protected]> 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
>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
>1 cup sour cream
>3 tablespoons prepared horseradish
>1 teaspoon lemon juice
>1/4 teaspoon salt
>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
>ALL RIGHTS RESERVED © 2011 Allrecipes.com
My kind of dish.