Sauerbraten (Uncle Bo)
1 (3lb) shoulder arm roast with some fat
Cover roast with buttermilk. Refrigerate for 24 hours with bay leaves and pepper corns. Remove from butttermilk and sear until brown on both sides (crusty). Cook in heavy dutchoven.
Cover with buttermilk half of cooking time. Cook on low to medium, for 3 hours, depending
on size. Thicken juice with flour to make gravy.