Heat an ovenproof 6-quart Dutch oven over medium heat. Add oil; swirl to coat. Add roast to pan. Cook 10 minutes, turning to brown on all sides. Remove from heat. Add onion, carrot, garlic, and rosemary to pan. Sprinkle roast and vegetables with salt and pepper. Add 1/2 cup water to pan. Cover and bake at 325° for 3 to 3 1/2 hours or until meat is fork-tender, turning roast halfway through cooking time.
While roast bakes, combine sour cream and horseradish in a small bowl.
Skim fat from drippings. Break roast into large chunks with 2 forks. Serve roast with vegetables, pan drippings, and horseradish cream. Garnish with parsley, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I started to make it as written but then realized that wasn't going to happen. I didn't have rosemary so I used thyme. I also roasted some bell pepper (it was in the fridge). I also halved the recipe since I didn't need so much. It was delicious. I served it with egg noodles. I wish it had a little more gravy so next time,I think I'll add some dry red wine as it roasts to the dutch oven. I didn't make the horseradish cream as I knew I wasn't going to eat it. Besides those changes, I really liked it. The meat came out super tender. Again, it was super easy to put together and make. The flavor was really nice and will be adding this to the rotation. I gave it 4 out of 5 stars as it needs more veggies and gravy--but if you make the cream sauce, you probably won't need more gravy.