| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Beef | 7 | Servings |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 2 | T | Cider vinegar |
| 1 | t | Salt |
| 1 | t | Pepper |
| 1 | T | Prepared horseradish |
| 1 | t | Garlic, minced |
| 1/4 | c | Chopped fresh parsley |
| 3 1/2 | lb | Beef chuck roast |
| 1/2 | c | Dairy sour cream |
| 1/2 | c | Mayonnaise |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | T | Prepared horseradish |
| 1 | t | Lemon juice |
| 1 | t | Dijon mustard |
| 1/4 | c | Fresh parsley |
INSTRUCTIONS
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 1/2 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1087
Calories From Fat: 818
Total Fat: 90.9g
Cholesterol: 238mg
Sodium: 702.7mg
Potassium: 553mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 1.5g
Protein: 58.2g