Herb-Crusted Pot Roast

I thought I'd start with something simple that everyone is familiar with. It's a great way to cook those cheap chuck roasts that always looks so good in the store, and always turn out dry and flavorless.
Ingredients for the roast:
2-3lbs chuck roast
1/2 cup bread crumbs (panko would also work here)
3-4 tbsp olive oil
2 tsp ground mustard
1 tsp crushed rosemary
I also sprinkled in some sage, salt, and poultry seasoning.
Mix everything together and rub the roast with it. Be sure to get a nice coating on it.

Bake on a rack uncovered in the oven or just throw it in the roaster like I did. I would say 325 degrees for about an hour and a half to two hours.
145 degrees for med rare, 160 medium, 170 for beef jerky, haha aka well done.

As you can see I cooked mine over some fingerling potatoes, parsnips, onions, and carrots. The drippings from the meat give them a great flavor. Don't forget to add water to the bottom of your pan or your veggies will burn.