Roasted Beef with Horseradish Cream

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Roasted Beef with Horseradish Cream

3 to 4 pounds beef chuck roast
¼ cup vegetable oil
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 tablespoon prepared horseradish
1 teaspoon minced fresh garlic
¼ cup chopped fresh parsley
In Dutch oven stir together all above ingredients except parsley and roast, stir in parsley. Place roast in marinade, turn to coat all sides with marinate. Cover, refrigerate overnight. Heat oven to 350° F. 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. Stir in parsley. Cover, refrigerate until ready to serve. Serve over carved roast.
Horseradish Cream
½ cup dairy sour cream
½ cup mayonnaise
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon prepared horseradish
1 teaspoon lemon juice
1 teaspoon country-style Dijon mustard
¼ cup chopped fresh parsley