| 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! Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”