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 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|
|Calories from Fat: 65 (16%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 418
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