In a large bowl place the peppercorns, bay leaves and onions and 1 cup buttermilk. Add the beef roast. Cover the roast with additional buttermilk. Marinade in refrigerator in covered bowl for two days, turning every morning and evening.

Take roast out of marinade and wipe dry with a paper towel. Brown in some oil, all around. Add the marinade and slowly simmer until tender. Remove the roast. Strain the gravy, add salt to taste. Add flour mix to thicken. Slice roast and cover with gravy. Serve with potatoes and red cabbage.

Enjoy!

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