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Buttermilk Pot Roast Recipe

Buttermilk Pot Roast Recipe photo by Taste of Home

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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

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Buttermilk Pot Roast Recipe

Prep: 20 min. Bake: 2-1/4 hours

Yield: 8 Servings

20 135 155

Ingredients

2 tablespoons Dijon mustard
1 boneless beef chuck roast (about 3-1/2 pounds)
4-1/2 teaspoons onion soup mix
1/4 teaspoon pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Directions

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Let meat stand for 5 minutes before slicing.
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. Yield: 8 servings.

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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Buttermilk Pot Roast

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(11-15) of 15 reviews

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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.

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