Instructions: Marinate chuck 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 a Dutch Oven. Add onions, carrots, celery, 1 cup of buttermilk from the marinade, and water to cover meatbsp. Place bay leaf, peppercorns, cloves and caraway seeds into a coffee filter, and bring up the sides; tie closed with a string, and place into liquid. Cover Dutch Oven, and bake 2 1/2 to 3 hours at 300 degrees, or until meat is tender; remove spice bag. Stir in sour cream and add together flour and water; bring to a boil, and add flour and water to thicken. Add sugar, and more salt and pepper to taste. Slice beef against the grain, and serve slices with gravy.

Will serve 4 people. Serve with noodles, mashed or boiled potatoes.

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