Buttermilk Sauerbraten - Just Dutch Oven Recipes

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Buttermilk Sauerbraten

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

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.