Roasted beef with horseradish cream
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | Cider vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ½ | cup | Dairy sour cream |
| ½ | cup | Mayonnaise |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Prepared horseradish |
| 1 | teaspoon | Garlic;minced |
| ¼ | cup | Chopped fresh parsley |
| 3½ | pounds | Beef chuck roast |
| 1 | tablespoon | Prepared horseradish |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Dijon mustard |
| ¼ | cup | Fresh parsley |
Directions
LISA HLAVATY FDGN81A
HORSERADISH CREAM
In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350.
Bake roast in marinade for 1½ to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes