Leery about oven roasting a chuck roast, which is a tough cut normally braised, I used a top sirloin roast instead. It turned out to be a great choice--the meat was tender as can be, while still holding up well to slicing. I used fresh rosemary and thyme in the "crust" and, since I was using top sirloin, reduced the cooking time to about an hour and 15 minutes for what turned out to be "medium plus." The drippings were so rich and beautiful that in addition to the horseradish sauce I made a pan gravy of them with beef broth and a little red wine. The roast, the horseradish sauce and the gravy were simply delicious. Got to enjoy this even before we ate it as the aroma as it cooked was so good it should be made into a room spray!

This was wonderful! My boyfriend was overwhelmed by it, he raved about it. I served this with roasted garlic mashed potatoes and green beans. The mixture of herbs and spices in this is perfect! I used panko bread crumbs, which I will definitely do again- I like their texture so much better. I did use Tyler Florence's recipe for horseradish sauce, from his Ultimate Beef Stew recipe, as I LOVE his version- but it's very similar to this. Here's his, in case anyone's curious: 1 cup sour cream 1 tablespoon prepared horseradish Olive oil Salt and pepper Chives, finely chopped, as garnish Either way, I HIGHLY recommend this recipe!

This roast is delicious. What a way to make a Tuesday night cut of meat into a meal worty of company. I made the roast exactly as described and used a meat thermometer to cook it to medium well. I didn't have horseradish though so I made a simple pan sauce with 1/2 an onion finely chopped and 2 small cloves of garlic minced sauted in 1 tbsp of the pan drippings. I deglazed with a few tbsp of balsamic and added generous pinches of dill and thyme, plus salt and pepper. I added 3/4 cup of beef stock, 2 tbsp dijon and simmered for about 5 minutes. Finished the sauce with 2 heaping tbsp of sour cream off the heat and it was a nice accompaniment with the meat. This roast is a keeper, next time I'll try to have the horseradish on hand to try the suggested sauce, but if you don't have it, the one I used is quite good. Hubby and kids lapped it up, when I picked my daughter up from preschool the next day she asked if we had any of the yummy meat left that she could eat cold!

The roast was delicious. I used Marjoram and Sage instead of savory and used dijon mustard. I cooked my roast for about 1 1/2 hours for medium and added carrots, bell peppers, onion and celery. I also added 1c. beef broth and 1/4c red wine with some salt, pepper and Worcestershire sauce. I served with mashed red potatoes. It was delicious. My only complaint is that I used 1/2 the sour cream for the sauce and 3tbs of the horseradish. That was too mild. Next time I'll use 1/4c sour cram to 3tbs horseradish...but we like things SPICY. I can't knock it down a star because we prefer things hot.

This meat was very very tough and not good cooked this way. However, I gave it three stars because the recipe for the crust itself, was very good! So, I will make this again but use a more tender cut of meat that is better suited for roasting this way. *** If you want to try this way of cooking it and get really tough meat, I threw mine in the crockpot with some beef broth and water overnight and it came out very tender but retained all the flavors.

I could not say enough about this recipe. Soooo good. I didn't have bread crumbs or savory so I used crushed up soda crackers and italian seasoning instead. I added raw baby carrots, cut up potatoes and onions around the roast. Pour about 2 cups of beef broth over the veggies and cook as directed. At the very end I broiled the top of the roast to crisp up the topping. It turned out great. My husband said it was O.K to have this every Sunday! This recipe is a keeper.

The meat was absolutely delicious! Very moist and tender. My husband LOVED the horseradish sauce, but I don't much like horseradish so I just used sour cream but I did modify the sauce as follows: 2 tbs worcestershire sauce 1 tsp Savory 2 more tbs of lemon juice 1 tsp garlic powder I found these made the sauce much more flavorful and complemented the horseradish taste very well.

Wonderful! Very easy to make but tastes and looks like a gourmet was in the kitchen.

This was a simple and wonderful roast recipe! I love the rub you put on this roast. I have actually used it on a pork loin as well. The horseradish sauce is great...but I add more horseradish because we like an extra "kick" in it! It does take a little longer to cook than stated. Thanks for a great recipe!!!

This dish was amazing! I'm usually kind of leery about breaded meats, but this was definitely an exception! Wonderful!