This roast is a real treat, and super easy to boot. You can also cook this in the slow cooker, but it won’t have that herby crust that comes from oven roasting.
¼ cup dry bread crumbs
2 T. olive oil
1 clove garlic, minced
1 tsp. ground mustard
1 tsp. dried thyme
1 tsp. pepper
½ tsp. dried rosemary, crushed
1 (3-4 lb.) boneless chuck eye or top blade
1 cup sour cream
3 T. prepared horseradish
1 tsp. lemon juice
¼ tsp. salt
In a bowl, combine first seven ingredients. Rub over entire roast.
Place on a rack in a shallow roasting pan.
Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness.
Let stand 10 minutes before carving.
Combine the sauce ingredients. Serve with the roast.