Oven Pot Roast - cooking recipe

Ingredients

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

Preparation

Put meat in Dutch oven.
In a bowl, stir dry meat marinade into the cup of buttermilk.
Pour mixture over meat.
With a fork, pierce meat and allow to stand at room temperature for 15 minutes, turning several times.
Add toasted rye bread crumbs to marinade. Cover and bake in 325\u00b0 oven until meat is tender, 2 to 3 hours. Remove meat.
Skim any fat from liquid in pan.
Add drained mushrooms and additional buttermilk to flour to make a thickened gravy.
Serve gravy with sliced meat.