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Ingredients

¼ cup dry bread crumbs 2 tablespoons olive oil 1 clove garlic, minced 1 teaspoon ground mustard 1 teaspoon dried savory 1 teaspoon ground black pepper ½ teaspoon crushed dried rosemary 1 (3 pound) boneless beef chuck eye roast 1 cup sour cream 3 tablespoons prepared horseradish 1 teaspoon lemon juice ¼ teaspoon salt

Nutrition Info

480.5 calories carbohydrate: 6.5 g cholesterol: 120.2 mg fat: 37 g fiber: 0.7 g protein: 29.1 g saturatedFat: 15.2 g servingSize: - sodium: 238.7 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C).
Mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl, spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan.
Bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow roast to rest for 10 minutes before slicing and serving.
Stir sour cream, horseradish, lemon juice, and salt in another bowl. Serve with sliced beef.

6 servings

This is delicious, and the sauce just adds so much extra flavor.