3 pounds beef chuck roast, up to 4
MARINADE
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
HORSERADISH CREAM
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
Serving Size : 6
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 350oF. 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.