Reviewed: Nov. 4, 2009

my meat was a little touch. i would either use a tenderizer tool or add something to break it down a little. the rub was fantatic!

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abundantlifefamily

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Reviewed: Oct. 19, 2009

Cooked about 1 1/2 hours, went exactly by recipe, absolutely loved it!! Also made the sauce...hubby and kids not too fond of horseradish but I thought it was great! Thanks!!!

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amorelle615

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Reviewed: Oct. 15, 2009

This recipe had a great flavor. I don't like chuck roast because they have a tendency to be tough. I did bake it for 2 hours, used meat thermometer. It wasn't as tender as what I would of liked so next time I will use a different cut of meat but still use this recipe.

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Susan

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Reviewed: Sep. 29, 2009

This recipe was fantastic. I did it as written but let it rest for 30 minutes while making an a jus. The roast which I thought would be tough, sliced perfect and I warmed it through in the jus.. nice recipe for a generally tough cut of meat. Served it w/ buttered noodles tossed w/ carmelized green peppers and onions.. thanks.. it's a cool weather keeper..

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mick

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Reviewed: Sep. 1, 2009

First off, my herbs didn't crust :) I had a medium-rare 3.3 lb roast by the end of two hours, and at first thought maybe I should've cooked it a bit longer, but this made the roast a bit tenderer than it otherwise would have been.. Also, I didn't feel like crushing dried rosemary so I just cut some off my plant and stuck it on top (which I don't think did much for flavor, but boy did it smell wonderful!)... I didn't make the sauce, instead I made some really great gravy beef bouillon based, and I think it made the meat. I do recall that the herbs were slightly spicy on the meat, which was fine for me, and my family thought the flavor was "really good". All in all, I would make this again with few changes.

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toivosgrl55

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Reviewed: Jul. 4, 2009

My intuition told me this would never make a tender roast, but because of the many excellent reviews, I went ahead and used chuck roast. My intuition was right; the meat was tough. But on the plus side, the crust was good, the roast smelled wonderful as it cooked, and the horseradish sauce is really good. The sauce is a keeper, and much easier to make than another recipe I have. If I ever make this again I would definitely use a more tender cut of meat. To make the leftovers edible, I put the remainder in a Dutch oven with some wine and braised it for another hour. The result was very tender.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 1, 2009

Took way longer than stated to cook. Once it was done, it was good. I added potatoes and carrots and onions.

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Tiina

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Reviewed: Apr. 29, 2009

This is fabulous recipe. It only takes a few minutes to put together and pop into the oven. The taste is quite flavorful! Will definitely make again!

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Missy

Home Town: Aiken, South Carolina, USA

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Reviewed: Apr. 26, 2009

Wow! This was great! I followed the recipe exactly except that I didn't have fresh garlic and had to use garlic powder. Used a meat thermometer to make sure it was medium rare. It was perfectly cooked in one and a half hours. Good sliced for a sandwich the next day. This will be a regular for us since it is a great way to cook a less expensive cut of meat.

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LPAIGE2TEACH

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Henderson, North Carolina, USA

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Reviewed: Apr. 20, 2009

Wow...definitely one of my new favorites. It made a less expensive cut of meat turn into something spectacular. I have only bought chuck roasts a couple of times as I much prefer a nice ribeye, but in these difficult times I have been starting to shop much more carefully and buying only meats on sale. Since finding this site it is so easy to find great ways of preparing foods I haven't really made before. I was pleasantly surprised at how nice this dish came out. The horseradish dressing really made this dish spectacular! I hope chuck roasts go on sale again REAL soon! :o)

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cdottavio

Cooking Level: Intermediate

Home Town: Wappingers Falls, New York, USA

Living In: Fuquay Varina, North Carolina, USA

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Reviewed: Apr. 1, 2009

The crust was fantastic. The sauce was a HUGE hit in my home. The recipe was very easy to follow and the directions were clear. The only thing I would change next time is the cut of meat that was used. Chuck roast is tough - no wonder it was on sale. I tried to use the leftovers for sandwiches the next day and it was like trying to chew leather. This recipe is wonderful - just don't waste it on such a terrible cut of meat.

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Mellie

Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 1, 2009

This is a phenominal dish. The sauce is amazing and the crust keeps the cut of meat juicy. This is definitely a dish to IMPRESS !

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rach747

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Reviewed: Mar. 26, 2009

This meat was very very tough and not good cooked this way. However, I gave it three stars because the recipe for the crust itself, was very good! So, I will make this again but use a more tender cut of meat that is better suited for roasting this way. *** If you want to try this way of cooking it and get really tough meat, I threw mine in the crockpot with some beef broth and water overnight and it came out very tender but retained all the flavors.

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Andrea

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

This was fantastic. We didn't need the sauce. Served with greens & parmesan & butter topped egg noodles. Whole family loved it!

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Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

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Reviewed: Feb. 18, 2009

the rub was amazing and I'll certainly use that again... the aroma filled the house. But the roast wasn't tender. We like our meat medium rare and it just isn't good for a chuck roast. However - used the leftovers for a beef barley soup that WAS amazing...

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Pamela

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 2, 2009

1st time: 3 stars. Mistakes I made: Used a deep roasting pan instead of more shallow glass baking pan. Subbed Marjoram and rosemary for savory. Also used Italian bread crumbs. Although I measured per recipe, I likely didn't add enough of what I used to begin with, so improvements on that are noted. This dish just didn't wake up anyone's taste buds with way I made it. I intend to try again next time using glass baking dish and subbing savory with thyme IF I can't get savory. I'll also add more of recipe ingredients, noting meat weight and note details when I update this rating; hopefully I'll add more stars to this recipe.

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rocknroller

Cooking Level: Expert

Home Town: Bogalusa, Louisiana, USA

Living In: Covington, Louisiana, USA

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Reviewed: Jan. 27, 2009

This was easy and good. If you have left overs it's great as a beef stroganoff.

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Jan. 27, 2009

I made this exactly as written. I was concerned there was no salt in the recipe and I was right it should have been added. I would also suggest using a muchbetter quality cut of beef. Mine was not tender, but fatty and gristly. The rub though has real possibilities. The sauce is similar to a horseradish sauce which is not a favorite for my family.

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carollou3

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Reviewed: Dec. 31, 2008

This was delicious! Will defninitely fix again.

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T

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Reviewed: Dec. 28, 2008

Thiswas a pretty good recipe, However I think a quarter cup of bread crumbs was a little to much. The paste was kind of mushy never really solidified to the roast. Cooking time took a little longer than stated also.Otherwise was a good recipe.

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AL

Cooking Level: Intermediate

Home Town: Festus, Missouri, USA

Living In: Winfield, Missouri, USA

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Herb-Crusted Chuck Roast

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