Recipe Archives->Sandwiches->Roast Beef 01

Roasted Beef With Horseradish Cream

3 to 4 pounds beef chuck roast

1/4 cup vegetable oil
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 tablespoon prepared horseradish
1 teaspoon minced fresh garlic
1/4 cup chopped fresh parsley

1/2 cup dairy sour cream
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon prepared horseradish
1 teaspoon lemon juice
1 teaspoon country-style Dijon mustard
1/4 cup chopped fresh parsley

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 marinate. Cover, refrigerate overnight. Heat oven
to 350F. Bake roast in marinade for 1 1/2 to 2 hours or until roast
is fork tender. Meanwhile, in small bowl stir together all horseradish
cream ingredients except parsley.  Stir in parsley.  Cover,
refrigerate until ready to serve. Serve over carved roast.

Printable version: roast-beef01.txt.