HERB CRUSTED POT ROAST RECIPE
Ingredients
- 4 pounds lean beef chuck - (boneless and trimmed)
- 4 garlic cloves - (minced)
- ¼ cup Dijon mustard
- 2 tbsp light mayonnaise
- 1 ½ tsp horseradish sauce
- ¼ cup parsley - (finely chopped)
- 2 tbsp thyme - (finely chopped)
- 2 tbsp dill - (finely chopped)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Season roast with salt and pepper.
- In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
- Place meat in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 120°F.
- Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
- Continue cooking roast until a thermometer inserted in center of meat registers 160°F for medium, or longer until desired degree of done-ness.
- Cover loosely with foil and then let stand 20 to 30 minutes before carving into 12 thick slices.
Notes
Makes 12 serving (12 slices)
Serving size is one slice
Nutrition
Calories: 285 kcal (14%)Carbohydrates: 2 g (1%)Protein: 40.5 g (81%)Fat: 10.3 g (16%)Saturated Fat: 3.7 g (23%)Cholesterol: 128 mg (43%)Sodium: 173 mg (8%)Potassium: 610 mg (17%)Fiber: 0.5 g (2%)Sugar: 0.2 gCalcium: 20 mg (2%)Iron: 21.6 mg (120%)