Herb-Crusted Chuck Roast

Well, my husband and I decided to start doing Weight Watchers...not "formally" or anything, but just following the whole point system. I need to lose those last few pounds from when I had my little girl and my husband...well, he needs to lose the weight he gained with me throughout both pregnancies and kept on :) His weight gain doesn't bother me from a "physical standpoint", but as a nurse, I worry from a "health perspective". Needless to say, this recipe probably was not the best choice for dinner, but it is SO hard for me to resist these delicious recipes I've been trying!!! I purposely "banked" my points throughout the day so I could indulge myself this evening :) I did not have any savory or ground mustard, so I substituted marjoram, sage and Dijon mustard, per a reviewer's recommendation. I also did not want to press my luck and make the sauce, so I cannot tell you firsthand how it was, but it looked great, so I figured I'd go ahead and include it! PLEASE let me know if any of you make it...I'd love to know your thoughts...or know if I should remove it if it's awful!

Herb-Crusted Chuck Roast

1/4 cup dry bread crumbs
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon dried savory
1 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
1 (3 pound) boneless chuck eye or top blade

SAUCE:
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon salt

Directions:

In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F 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 F; medium, 160 degrees F; well-done, 170 degrees F). Let stand 10 minutes before carving.

Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.

Source: Allrecipes.com