| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Boneless Chuck Roast; (1 1/2 2 lb.) |
| 1 |
|
Bay Leaf |
| 2 |
c |
Buttermilk |
| 10 |
|
Black Peppercorns |
| 2 |
ts |
Salt |
| 8 |
|
Whole Cloves |
| 2 |
ts |
Black Pepper |
| 1/2 |
c |
Sour Cream |
| 1/2 |
|
Onion; Sliced Thin |
| 1/2 |
c |
Flour |
| 1 |
|
Carrot; Sliced Thin |
| 1/2 |
c |
Water |
| 1 |
|
Rib Celery; Sliced Thin |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Marinate chuck 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 a Dutch Oven. Add onions,
carrots, celery, 1 cup of buttermilk from the marinade, and water to
cover meatbsp. Place bay leaf, peppercorns, cloves and caraway seeds
into a coffee filter, and bring up the sides; tie closed with a
string, and place into liquid. Cover Dutch Oven, and bake 2 1/2 to 3
hours at 300 degrees, or until meat is tender; remove spice bag. Stir
in sour cream and add together flour and water; bring to a boil, and
add flour and water to thicken. Add sugar, and more salt and pepper
to taste. Slice beef against the grain, and serve slices with gravy.
Will serve 4 people. Serve with noodles, mashed or boiled potatoes.
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