Buttermilk Pot Roast Recipe

Reviewed on Apr. 30, 2009 by cottongirl

My husband and I enjoy this recipe very much. We don't keep onion soup mix around, so we just substitute salt, pepper, and onion flakes. I start the roast in the morning, at 500 degrees for about 10 minutes (just the seasoned meat, until it browns), then turn down to 200 degrees. I start cutting up my vegetables when the meat goes in the oven, and I just add them (and the buttermilk) whenever I'm done. Then I can I forget about it until dinnertime. The buttermilk does curdle my way, not sure if it happens for the rest of you. I just strain the gravy and all is well. I've also found that the vegetables aren't as flavorful as they could be, since the buttermilk doesn't reach the top of the pot, and all the seasonings went directly on the roast. I'd recommend at least sprinkling some seasonings on top once everything's in the pot; this time I'm trying it with the roast on top, and we'll see how that goes.

Reviewed on Mar. 26, 2009 by MissNikki

I prepared this dish in the crockpot and my husband gave it an A+! It is definitely going in the favorites list!

Reviewed on Mar. 25, 2009 by blessed19

Please let us know how it worked out in the crockpot

Reviewed on Mar. 25, 2009 by MissNikki

I am trying it in a crockpot right now. Will let you know how it turns out!

Nikki

Reviewed on Jan. 27, 2009 by gypsymal

This recipe was great. we liked it very much.

gypsymal

Reviewed on Jan. 23, 2009 by mereann82

Has anyone tried making this recipe in a crock pot?

Reviewed on Jan. 14, 2009 by jawtrey30

This is a wonderful recipe! I used a top round roast, and it was moist and tender. Thanks!

Reviewed on Dec. 20, 2008 by dianemoss12

I fixed this meal for my family last night with just a couple modifications. I seared the roast and cooked it a little more slowly, 325 degrees. I added some beef stock to the drippings for more grazy. It was a wonderful and very flavorful winter meal.