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Octoberfest Roast

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  • 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


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.
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!
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