"This recipe turns in inexpensive cut of beef into a delicious main dish.
cup dry bread crumbs
tablespoons olive oil
garlic clove, minced
teaspoon ground mustard
teaspoon dried savory
teaspoon dried rosemary, crushed
(3 pound) boneless chuck eye or top blade
cup sour cream
tablespoons prepared horseradish
teaspoon lemon juice
DIRECTIONS In a bowl, combine the 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 (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand 10 minutes before carving. Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.