Oven Pot Roast

Directions

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