1 ~ 3 pound, boneless chuck roast ¼ cup dry bread crumbs 2 T. olive oil or vegetable oil 2 T. minced garlic  1 tsp. ground dry mustard 1 tsp. dried savory { savory is a common spice } ½ tsp. dried rosemary, crushed Horseradish Sauce: 1 cup sour cream 3 T. prepared horseradish 1 tsp. lemon juice ¼ tsp. salt In a bowl, combine the first seven ingredients. Rub over the top of the roast. Place roast on a rack in a shallow roasting pan. Bake, covered, at 350º for 1 hour then uncovered for ½  to 1 hour longer or until the meat is tender and reaches desired doneness { for medium ~ rare, a meat thermometer should read 145º; medium, 160º; well ~ done, 170º }. Let stand 10 minutes before carving. Meanwhile, in a bowl stir together the sauce ingredients. Serve sauce with the roast.  Serves 6. Store left over sauce in an air tight container in the refrigerator.