Herb Crusted Chuck Roast

By luvmybuttonsnbows

Horseradish Sour Cream Sauce:
Blend 1 cup sour cream with 1 tbsp. prepared horseradish. Add `1/4 tsp. salt and 1 tsp. lemon juice. Whip until fluffy. Garnish with chopped parsley and diced pimientos. Makes about 1 cup sauce.

Ingredients

• 3 lbs. cross rib chuck roast
• 1 tsp. dry mustard
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried savory leaves, crumbled
• 1/2 tsp. dried rosemary, crumbled
• 1 clove garlic, minced or pressed
• 2 tbsp. olive or vegetable oil
• 1/4 c. fine dry bread crumbs
• pimiento strips for garnish, optional
• Horseradish Sour Cream Sauce

Preparation

Step 1

Place rtoast on waxed paper and wipe dry. Set aside. Mix mustard, pepper, savory, rosemary, garlic, olive oil and crumbs. Rub crumb mixture evenly onto both sides of the roast. Insert meat thermometer into thickest part of the meat. Place meat on roasting rack. Roast at 325° for 1 1/2 to 2 hours until meat thermometer registers 135° to 145° for medium rare to medium, or 155° to 165° for medium well to well done meat. Let rest about 15 minutes before serving. Carve across grain to serve. Garnish with strips of pimiento, if desired. Serve with sauce on the side.