Herb Crusted Chuck Roast Recipe - Allrecipes.com
Herb Crusted Chuck Roast Recipe
  • READY IN ABOUT 2 hrs

Herb Crusted Chuck Roast

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2012

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

Most Helpful Critical Review
Jan 30, 2013

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


13 Ratings

Jan 01, 2013

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.

Nov 06, 2012

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 not like it, and I added a little extra horseradish because my husband & I both love it. Very simple to make.

Feb 04, 2013

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 to the time, must be mt oven, and had carrots, celery and onion on hand so placed them in the last 45 minutes.I didn't have the sour cream etc so served without, It was a hit with my husband and as leftovers was even better, I did cover it with foil while baking too!!

Feb 17, 2013

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 whole wheat bread for a well-rounded meal.

May 20, 2015

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 tender. Very yummy!

Jan 10, 2015

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 horseradish sauce was AMAZING. Roommates were so jealous.


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  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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