Category: Beef

LISA HLAVATY FDGN81A



1/4 cup Vegetable oil

2 tbsp Cider vinegar

1 tsp Salt

1 tsp Pepper

1 tbsp Prepared horseradish

1 tsp Garlic, minced

1/4 cup Chopped fresh parsley

3 1/2 lb Beef chuck roast



HORSERADISH CREAM



1/2 cup Dairy sour cream

1/2 cup Mayonnaise

1/4 tsp Salt

1/4 tsp Pepper

1 tbsp Prepared horseradish

1 tsp Lemon juice

1 tsp Dijon mustard

1/4 cup 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 marinade. Cover; refrigerate overnight. Heat oven to 350. Bake roast in marinade for 1 1/2 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