Monday, May 14, 2012

Herb Crusted Chuck Roast

We have SO much meat, but I'm enjoying finding ways to cook it.  This afternoon, we made a Herb-Crusted Chuck Roast.  It was delicious (for me, meat always is), but I thought there would be more meat in the roast- there was a ton of bone and cartilage.  

That being said, I could have just cut it poorly.  Next time, I would let the roast set for a while with the rib before cooking it as I think the flavors would set in more.

Herb-Crusted Chuck Roast
adapted from

1/2 cup bread crumbs
2 Tbs olive oil
1 garlic clove, minced
1/2 Tbs pepper
1 Tbs Dijon mustard
1 tsp dried rosemary, crushed
1 (3 pound) chuck roast (if you can, get boneless)

In a bowl, combine the first six ingredients.  Rub over entire roast.  Let chuck roast "marinate" for 1/2 hour.

Preheat oven to 325 degrees.  Bake roast uncovered in a roasting pan until 160 degrees (meat cooked to medium).

Let stand for 10-20 minutes before carving.  Enjoy!

See, look at all that bone!


  1. That sounds like something hubby would like since we have so much meat from our share I love reading about new ideas

    1. Glad you like it :) That was the biggest challenge when we first got the meat share- how we use all the meat and keep the meals different and interesting?

    2. Very true - he loves it but even he gets to a point where he is tired of steak. i dont eat it so it's all on him.