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Buttermilk Pot Roast

 Buttermilk Pot Roast
“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
8 ServingsPrep: 20 min. Bake: 2-1/4 hours


  • 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


  • 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.

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Buttermilk Pot Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.