| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
Beef |
7 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Cider vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
tb |
Prepared horseradish |
| 1 |
ts |
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 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Prepared horseradish |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Fresh parsley |
INSTRUCTIONS
LISA HLAVATY FDGN81A
HORSERADISH CREAM
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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