| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Eye of Round; (1-1/2 to 2 lb) |
| 2 |
c |
Buttermilk |
| 2 |
ts |
Salt |
| 2 |
ts |
Black pepper |
| 1/2 |
c |
Onion; sliced thin |
| 1 |
|
Carrot; sliced thin |
| 1 |
|
Rib celery; sliced thin |
| 1 |
|
Bay leaf |
| 10 |
|
Black peppercorns |
| 2 1/2 |
to |
3 hours at 300 degrees, or until meat is tender. Slice beef |
INSTRUCTIONS
Marinate eye of round roast in buttermilk, covered overnight in
refrigerator. Next day, wipe meat dry with a paper towel, and season with
salt and pepper; brown meat in Dutch oven. Add onions, carrots, celery, and
1 cup of buttermilk from the marinade, to meat. Cover Dutch oven, and bake
against the grain, and serve slices with gravy. Will serve 4 people. Servie
with noodles, mashed or boiled potatoes.
DAVE'S TIP: Before marinating, poke several holes in the meat with a sharp
knife. This is the best way to get the buttermilk deep into the roast!
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