Recipe - Roasted Beef With Horseradish Cream

LISA HLAVATY FDGN81A
One fourth cup Vegetable oil
2 tablespoon Cider vinegar
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Garlic;minced
One fourth cup Chopped fresh parsley
3 One half pound Beef chuck roast

HORSERADISH CREAM
One half cup Dairy sour cream
One half cup Mayonnaise
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Lemon juice
1 teaspoon Dijon mustard
One fourth cup 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 One half 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. Source: Land O Lakes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini