Buttermilk Pot Roast
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
YIELD: 8 servings.
“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
Ingredients
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2 tablespoons Dijon mustard
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1 boneless beef chuck roast (about 3-1/2 pounds)
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4-1/2 teaspoons onion soup mix
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1/4 teaspoon pepper
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8 medium potatoes, peeled and halved
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8 medium carrots, halved
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8 small onions, cut into wedges
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1 cup buttermilk
Directions
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1.
Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
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2.
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.
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3.
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
Nutrition Facts
6 ounces cooked beef with vegetables: 533 calories, 20g fat (8g saturated fat), 130mg cholesterol, 407mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 44g protein.
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