Buttermilk Roast - cooking recipe

Ingredients

1 c. buttermilk
4 lb. chuck, round or rump of beef
1 to 2 cloves garlic
1/4 c. flour
salt and pepper

Preparation

Cut garlic and rub meat well, pressing some of the garlic into the meat.
Add salt and pepper and dredge with flour.
Brown on all sides in a small amount of fat.
Add buttermilk and cook slowly until tender, about 3 to 4 hours.
The liquid is a delicious gravy.