Herb Crusted Chuck Roast

Herb Crusted Chuck Roast

mommylady2010 0

"This is delicious, and the sauce just adds so much extra flavor."


1 h 50 m servings 480 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl; spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan.
  3. Bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow roast to rest for 10 minutes before slicing and serving.
  4. Stir sour cream, horseradish, lemon juice, and salt in another bowl. Serve with sliced beef.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 13 Ratings


Delicious! A big hit with the entire family. I didn't have sour cream, so I substituted Greek yogurt and it was still wonderful!

Came out really tasty. I put the roast in at a higher temperature for the first 20 minutes to sear the outside and skipped the savory.

This was very good. I did not have ground savory, so I substituted 1/2 tsp marjoram. The meat was very tender. I only made 1/2 the amount of horseradish sauce because I knew my children would no...

The meat was very juicy. I used what ingredients I had on hand for the rub- no savory. Also had fresh thyme and rosemary available so placed those in the cast iron skillet. Last added 45 minutes...

Terrific flavors combined to make this meal a tasty hit. Forgot to add olive oil, but that didn't affect the overall flavor one bit. Will make this again for sure. Served with wilted kale and...

It was ok, smelled really good. I cooked it 1 hour and it was a bit over done

Used more rosemary and less pepper, but only because I like rosemary. This is the second time I've rated and reviewed this, I think, and it is very flavorful and doesn't take 6 hours to get ten...

I loved this roast. Mine came out rare, but I am fine with that. I didn't have savory, so I used thyme, and I thought I had mustard and I didn't, so I used cumin. Smelled good, tasted good, the ...

okay but nothing I would serve to company