Ingredients
- 1,600 gr beef chuck roast
- 60 ml vegetable oil
- 30 ml cider vinegar
- 16 gr prepared horseradish
- 7 gr parsley (chopped fresh)
- 3 gr salt
- 3 gr pepper
- 3 gr garlic
---------------------HORSERADISH CREAM-------------------- half c Dairy sour cream half c Mayonnaise quarter ts Salt quarter ts Pepper 1 tb Prepared horseradish 1 ts Lemon juice 1 ts Dijon mustard quarter c 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 1.5 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.
