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