Roasted Beef with Horseradish Cream
Roasted Beef with Horseradish Cream recipe
Yield
16 servingsPrep
30 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup | vegetable oil |
|
| 2 | tablespoons | apple cider vinegar |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | black pepper |
|
| 1 | tablespoon |
horseradish sauce
prepared |
|
| 1 | teaspoon |
garlic
minced |
|
| ¼ | cup |
parsley leaves
fresh |
|
| 3 ½ | pounds | beef chuck roast |
|
| Horseradish cream | |||
| ½ | cup |
sour cream
dairy |
|
| ½ | cup | mayonnaise |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| 1 | teaspoon | lemon juice |
|
| 1 | teaspoon | dijon mustard |
|
| ¼ | cup |
parsley leaves
fresh |
|
| 1 | tablespoon |
horseradish sauce
prepared |
|
Directions
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℉ (180℃). Bake roast in marinade for 1½ 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.
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