1 teaspoon each dried basil, marjoram, savory and thyme
1 teaspoon rubbed sage
1 medium onion, sliced
3 fresh rosemary sprigs
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon minced chives
4-1/2 teaspoons lemon juice
Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roast. Place fat side up in a roasting pan. Top with onion and rosemary sprigs.
Bake, uncovered, at 350° for 2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.