I guess the meat was edible, the sauce wasn't.

This was a big hit with my hubby and kids! Everyone loved it! I did add some cut up potatoes and carrots and onion to the 13x9 baking dish and used some pepper, seasoning salt and a drizzle of olive oil on those. Loved the crust on top of the roast. Will definitely make again!

Finally a roast that turns out worth eating!! I'm so glad that I tried this! I made it exactly to recipe, and it turned out great! My cooking time was half because the roast came in two peices, but other than that great! Very tender Chuck roast, and the rub tastes great. I will be making this one again! Thanks!!

Delicious and SO easy! I have never made a roast before and for my first time, this was fantastic. I know my family was shocked at how good it was. I love this recipe and will make it again for sure!

Very good roast! I used crushed herb- flavored stuffing, as I didn't have the bread crumbs. Also cooked it more like 3 hours, as we like ours well done, and it seemed to make the chuck roast more tender. Served with potatoes, gravy & steamed veggies.

Made this recipe as is, and it came out great!

I don't know if the cut of beef we used (chuck roast; not sure what cut of chuck) was bad or if the store simply had bad beef, but it sure was tough and gristly. However, the herb crust was fantastic. What half of the roast we were able to eat was very tasty. Didn't have the ingredients for the sauce, but next time I make this I'll use better meat and have the sauce ingredients on hand.

I made this recipe using a 2 pound chuck roast and omitted the sauce. It turned out juicy and tender. A keeper!

this was one of the best roasts i have EVER had. i used a chuck eye roast and really didn't have too much hope of it being tender, but whoa nellie, was i wrong! i tripled the rosemary (and used fresh), used thyme in place of savory and added an additional 2 cloves of garlic. i then baked it for 1.5 hours. everyone LOVED it. ok, now for the reason that i gave it 4 stars: the roast alone deserves 5+ stars, the sauce, on the other hand, is in a word...inedible. not one person could tolerate it and the whole batch went down the disposal. i keep looking back at the sauce recipe to see if i missed something and am now wondering if the 3 Tbls h'radish is a typo. maybe it's supp. to read 3 TEAspoons?

Leery about oven roasting a chuck roast, which is a tough cut normally braised, I used a top sirloin roast instead. It turned out to be a great choice--the meat was tender as can be, while still holding up well to slicing. I used fresh rosemary and thyme in the "crust" and, since I was using top sirloin, reduced the cooking time to about an hour and 15 minutes for what turned out to be "medium plus." The drippings were so rich and beautiful that in addition to the horseradish sauce I made a pan gravy of them with beef broth and a little red wine. The roast, the horseradish sauce and the gravy were simply delicious. Got to enjoy this even before we ate it as the aroma as it cooked was so good it should be made into a room spray!

I made this exactly the way the recipe was written, no changes at all. Very disappointed. The meat had no flavor and was very dry. Not at all what I expected.

I made this for my husbands entire family (including the Middle Eastern relatives). I made a pork and a beef roast. They raved about how tender and delicious the meat was. I thought the sauce contained a little too much horseradish, but everyone loved it; especially the men. They put it on everything. A very well presented meal!

My whole family loved it!! I doubled the recipe as well and used saltine crackers (no salt needed) instead of bread!! This is a new favorite!!

This really turned out good. I doubled the ingredients because I love a lot of breading. The sauce was perfect, just the right bite. I will definitely do this one again.

Very flavorful roast! This is my reference point from now on!

I didn't care for this at all.

Had to