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Suggest a better descriptionMarinate 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 2 1/2 to 3 hours at 300 degrees, or until meat is tender. Slice beef against the grain, and serve slices with gravy. Will serve 4 people. Servie with noodles, mashed or boiled potatoes. DAVES 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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Serving Size: 1 Serving (577g) | ||
Recipe Makes: 1 servings | ||
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Calories: 418 | ||
Calories from Fat: 65 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 552.6mg | 19 % | |
Potassium 1828.5mg | 48 % | |
Total Carbohydrate 79.8g | 23 % | |
Dietary Fiber 23g | 92 % | |
Sugars, other 56.8g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 418
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