1/4 cup dry bread crumbs (I use italian seasoned)
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon dried savory (may substitute thyme)
1 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
1-3 pound boneless chuck roast
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon salt
In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a roasting pan with a little water or stock in the bottom. Bake, uncovered at 325 degrees for about 30 minutes then cover for another 2 1/2 hours or until meat is fork tender. Let stand 10 minutes before carving.
While roast is resting, mix the sauce ingredients in a bowl and serve on the side as a dipping sauce for roast.