Serves 6 to 8

1 (3 1/2 pound) beef chuck roast

Marinade
1/4 cup vegetable oil
1 tablespoon prepared horseradish
2 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1/4 cup fresh parsley, chopped

Horseradish Cream
1/2 cup sour cream
1 tablespoon prepared horseradish
1/2 cup mayonnaise
1 teaspoon lemon Juice
1/4 teaspoon salt
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 cup fresh parsley

In Dutch oven stir together all marinade ingredients except roast. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight.

Preheat oven to 350 degrees F.

Bake roast in marinade for 1 1/2 to 2 hours or until roast is fork tender.

Meanwhile, in a small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover; refrigerate until ready to serve.

Serve over carved roast.