Oven Pot Roast

• 3 to 4 lb. boneless beef roast
• 1 envelope instant meat marinade
• 1 c. buttermilk
• 1 bay leaf
• slice rye bread, toasted and crumbled
• 4 oz. can mushroom pieces
• flour
• additional buttermilk
• 1/4 tsp. rosemary
• large onion, thinly sliced

1. Put meat in Dutch oven.
2. In a bowl, stir dry meat marinade into the cup of buttermilk.
3. Pour mixture over meat.
4. With a fork, pierce meat and allow to stand at room temperature for 15 minutes, turning several times.
5. Add toasted rye bread crumbs to marinade. Cover and bake in 325u0b0 oven until meat is tender, 2 to 3 hours. Remove meat.
6. Skim any fat from liquid in pan.
7. Add drained mushrooms and additional buttermilk to flour to make a thickened gravy.
8. Serve gravy with sliced meat.

boneless beef roast, instant meat marinade, buttermilk, bay leaf, rye bread, mushroom pieces, flour, additional buttermilk, rosemary, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492238 (may not work)