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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|Serving Size: 1 Serving (878g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 325 (29%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 64.4mg||20 %|
|Sodium 760.9mg||26 %|
|Potassium 2648.6mg||70 %|
|Total Carbohydrate 198.8g||58 %|
|Dietary Fiber 44.2g||177 %|
|Sugars, other 154.6g|
|Protein 38.6g||55 %|
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Calories per serving: 1135
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