Herb-Crusted Chuck Roast

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

For Sauce:

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.