Herbed Roast

Week 23 - April 18, 2010

I'm back again after a few Sundays off.  Today I was going to practice a recipe that I'm making for my Baltic Sea themed party that I'm having for my family (be on the look out for your invitations, Palaikas!)  Unfortunatly, my knees and muscles decided that it was best not to head to the grocery store after my 8.4 mile run today.  That means dinner was made with what was on hand: a chuck roast.  Apologizes for my lack of creativity.

Herbed Roast

1/4 cup dry bread crumbs

2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
1 cup beef broth
1 (3 pound) boneless chuck eye or top blade

Directions:

1. In a bowl, combine the first five ingredients. Rub over entire roast. Place in a shallow roasting pan.  Add cup of beef broth.   Bake, covered with foil at 325 degrees F for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness.  Let stand 10 minutes before carving.

Again, as I said, I worked with what was on hand because I didn't make it to the grocery store.  The full recipe (including ingredients that I did not have) that inspired this meal can be found here.  It actually turned out incredibily tender and juicy...great with mashed potatoes.  For a quick prep and tasty comfort food type dinner, this recipe fits the bill.  

I can't guarantee that I'll be posting next week (10 mile run on the training schedule) or the next week (Half-Marathon day!!!!) but I'll try to post again as soon as I'm able.  In the meantime...post your favorite recipes (or links to your favorites) in the comments below!