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Herb-Crusted Chuck Roast

This recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours + standing
  • Makes
    8 servings


  • 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 boneless beef chuck or top blade roast(about 3 pounds)
  • SAUCE:
  • 1 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt


  • 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° for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before carving.
  • Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.
Nutrition Facts
6 ounce-weight: 394 calories, 25g fat (10g saturated fat), 129mg cholesterol, 205mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 35g protein.

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Average Rating:
  • lolohiser
    Mar 4, 2015

    it was just ok.

  • voodoowitch
    Dec 23, 2012

    My husband really liked this. I ate it but I really don't like roast of any kind so I'm not one to judge. I changed out the savory for tarragon (his favorite) and skipped the sauce. It made it into my tried and true recipes for him.

  • tlbdlb4evr
    Jun 24, 2010

    Has excellent flavor, even though the "sauce" doesn't really seem like sauce. It is delicious. And to earlier comment - no, you do not have to brown the meat because you are cooking it browns in the oven.

  • Snowbird1938
    Oct 1, 2009


  • Jen286
    Dec 15, 2008

    No comment left

  • mommywissa
    Dec 23, 2007

    No comment left