Ingredients
1/4 cup dry bread crumbs2 tablespoons olive oil1 garlic clove, minced1 teaspoon ground mustard1 teaspoon dried savory1 teaspoon pepper1/2 teaspoon dried rosemary, crushed1 boneless beef chuck or top blade roast(about 3 pounds)SAUCE:1 cup sour cream3 tablespoons prepared horseradish1 teaspoon lemon juice1/4 teaspoon salt
Preparation
In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before carving.
Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.
