This recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri
Ingredients
- 1/4 cup dry bread crumbs
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon ground mustard
- 1 teaspoon dried savory
- 1 teaspoon pepper
- 1/2 teaspoon dried rosemary, crushed
- 1 boneless beef chuck or top blade roast(about 3 pounds)
- sauce:
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Directions
- 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.
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