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Herb-Crusted Chuck Roast

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Herb-Crusted Chuck Roast

Beef prices are on the rise again, which makes it practical to investigate cuts that are full flavored but don’t break your budget. One of these is the chuck roast, which can be a little fatty and a little tough; so it needs a slow cooking to tenderize it and have it burst with meaty flavor when you eat it.

This herb-crusted recipe is simple to put together, and you can get the rest of your dinner ready if you add vegetables to the pan, so they all cook together.

I like to use whatever is in the vegetable crisper or pantry that needs to go. It could be potatoes, onions, celery, carrots, cabbage, squash, radishes, bell pepper — you name it. Salt the vegetables and sprinkle a little olive oil on them. Then set the meat on top and roast until the meat reaches the desired temperature.

You can also vary the herbs to your taste, including dried oregano, basil, parsley and herbes de Provence. You could also add a touch of Parmesan cheese to the mix.

Herb-Crusted Chuck Roast

1/4 cup dry bread crumbs
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt, or more, to taste
1 teaspoon ground mustard
1 teaspoon dried savory
1 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
1 (3-pound) chuck roast

Herb-Crusted Chuck Roast

Preheat oven to 325 degrees.

Let meat come up to room temperature.

In a bowl, combine the bread crumbs, oil, garlic, salt, mustard, savory, pepper and rosemary. Rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, 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; medium, 160 degrees; well-done, 170 degrees). Let stand 10 minutes before carving.

Adapted from


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