Roasted Beef Chuck with Horseradish-Parsley Sauce | America's Test Kitchen

Ingredients

• 1 (5-pound) boneless beef chuck-eye roast, trimmed
• 2 tablespoons kosher salt
• 2 teaspoons pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup fresh parsley leaves
• 1/4 cup prepared horseradish
• 1 shallot, chopped
• 2 tablespoons capers, rinsed
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 3/4 cup extra-virgin olive oil