Thursday, September 10, 2009

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

17 comments:

  1. That looks yummy. The weight watchers cookbook is awesome. It has great recipes, easy to make and gives point value on each. That is all I cook from for my family, and they have loved every single thing I have made so far!

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  2. Weight Watchers is a great program. doing it myself right now. Not that you can see from the past 2 days! If you sign up on line, you can get the points for any recipe with their recipe builder. This looks fantastic. I want to try it!

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  3. This looks delicious! I am doing WW too. This is day 2, just take it one day at a time!

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  4. This looks great! I've never done the WW points but I count calories so I know what you mean about *banking* points/calories so you can have something that's higher in those numbers!

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  5. That looks awesome. I will let you know my review next week after I make it! Thanks!

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  6. Looks absolutely delicious, especially with a sauce. Sounds like a great meal, whether you're doing WW or not : )

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  7. This looks great! I probably won't be posting any school pictures because I don't plan on buying any of myself! It's bad enough it will forever be in the yearbook. I think I may do retakes and wear decent clothes:)

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  8. I'm drooling over here in Ohio! The roast looks delicious and I know that I'd love the sauce. Wonderful recipe!

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  9. Wow, what an amazing looking roast. The breading looks fab!

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  10. This looks wonderful Rachel. I bet it tastes fantastic.

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  11. mmm this looks so good, i wonder how it would turn out using Elk meat??

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  12. Yummm...this looks very flavorful!

    Weight watchers is an excellent program. Good on ya for doing it.

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  13. All of your dishes look delicious! Mmmm... I'll have to try this sometime.

    By the way, I left you an award on my blog! :)

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  14. Of all the diet plans out there, I like WW the best, it's always worked for me. Good luck!

    This looks wonderful, tones of flavor!

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  15. Chuck roast is such a nice affordable meat but I never really know what to do with it. Thanks for posting this awesome looking recipe!

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  16. This sounds great!! I love chuck roast but have never "crusted" it with anything...I may just have to next time. (and p.s...I could TOTALLY live on cheese, too)

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