As you may have noticed, I did not post about dinner last night. I was at my very part-time job, so my honey ordered pizza for the kids. So tonight I am back on track!
I decided to thaw out a 5# chuck roast yesterday before I left for work. I set it in the fridge, and rediscovered it this morning. When I pulled it out of the fridge, the harsh reality hit me, that I have NO IDEA how to prepare and cook this meat. So, I asked my good friend and chef, Fiona Layton to hook me up with a recipe. She is super fabulous, and sent me to her Group Recipes site. You can find her page HERE.So what’s on the menu??
Main dish: 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
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 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.
Side dish: Maple Dill Carrots
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Place carrots in a skillet and pour in just enough water to cover.
2. Bring to a boil over medium heat.
3. Simmer until water has evaporated and the carrots are tender.
4. Stir in butter, brown sugar, dill, salt and pepper.