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“This is a melt in your mouth roast with very flavorful gravy is only $1.70 per serving. I've been making it for years. It's always great for company.” —Anne Powers, Munford, Alabama
Nutritional Facts 1 serving equals 533 calories, 20 g fat (8 g saturated fat), 130 mg cholesterol, 407 mg sodium, 45 g carbohydrate, 5 g fiber, 44 g protein.
Originally published as Buttermilk Pot Roast in Taste of Home December/January 2009, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 22, 2013 by ChefV
I made this in the oven bag with a 2 3/4 lb. chuck roast. Unfortunately, I forgot to adjust the time correctly and baking for 2 hours was too long and the meat was a little dry. But the veggies were nice and soft with nice flavor. Will definitely make this again. Would also like to try it in the crockpot.
Reviewed on Feb. 09, 2011 by dikurek
I cooked the roast and vegetables in a oven bag that was held in a 13 x 9 pan. This was the best roast I have ever made!! This recipe is a keeper!! I put a whole packet of Lipton Onion Soup Mix in and only 1 medium onion chopped.
Reviewed on Jan. 27, 2011 by charles coello
Wonderful, melt in your mouth delicious.
Reviewed on Dec. 13, 2010 by sylvia_moss
Miss Nikki, thanks for the advice. I had planned on cooking 8 hours on low but due to time had to go with 6 on high.
This was very good. I put it in the crockpot for 6 hours on high. For the gravy I mixed some cornstarch and water and added them to the boiling broth along with some beef boullion. Very good.
Reviewed on Dec. 11, 2010 by BrendaBrenda
I am not a fan of Dijon Mustard..but in this recipe it is delicious. This will be a regular "sunday" meal that I will be making.
Reviewed on Dec. 09, 2010 by MissNikki
I had made this delicious recipe in the crockpot. Ijust followed the same directions placing ingredients in the crockpot and cooking on low for approximately 8 hours. I made the gravy over the stove. If you work away from home, it is a perfect meal to prepare in the crockpot before leaving in the morning, having it cook while you're away, then to serve family when you come home!
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
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
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.
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