Results 1 to 10 of 10

Thread: Herb roasted beef

  1. #1
    Nancy Young Guest

    Default Herb roasted beef

    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


  2. #2
    Brooklyn1 Guest

    Default Re: Herb roasted beef

    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
    >
    >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.

  3. #3
    Nancy Young Guest

    Default Re: Herb roasted beef

    Brooklyn1 wrote:
    > 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


    > 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

  4. #4
    Nancy Young Guest

    Default Re: Herb roasted beef

    Nancy Young wrote:
    > Brooklyn1 wrote:
    >> 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

    >
    >> 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

  5. #5
    Cheryl Guest

    Default Re: Herb roasted beef

    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!


  6. #6
    jmcquown Guest

    Default Re: Herb roasted beef


    "Brooklyn1" <Gravesend1> wrote in message
    news:tlnbs6hhkb6n86jncfqeq3o8qctjl[email protected]..
    > 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
    >>
    >>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


  7. #7
    jmcquown Guest

    Default Re: Herb roasted beef


    "Nancy Young" <[email protected]> wrote in message
    news:4dc5c014$0$8355$[email protected] 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


  8. #8
    Nancy Young Guest

    Default Re: Herb roasted beef

    jmcquown wrote:
    > "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.


    > 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

  9. #9
    Ranée at Arabian Knits Guest

    Default Re: Herb roasted beef

    In article <4dc5c014$0$8355$[email protected]> ,
    "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
    >
    > 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


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

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  10. #10
    Nancy Young Guest

    Default Re: Herb roasted beef

    Ranée at Arabian Knits wrote:

    > "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


    > 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


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32