Buttermilk Pot Roast Recipe
Buttermilk Pot Roast Recipe photo by Taste of Home
Next Recipe

Buttermilk Pot Roast Recipe

Read Reviews
4.5 17 16
Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 533 calories, 20g fat (8g saturated fat), 130mg cholesterol, 407mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 44g protein.


  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.
  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.
  3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. Yield: 8 servings.
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.

Reviews for Buttermilk Pot Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Cwoodford75 User ID: 7719156 95911
Reviewed Mar. 16, 2014

"This was the first time I've cooked gravy using buttermilk. It did not disappoint. It was delicious."

awedacity User ID: 6851859 149509
Reviewed Oct. 5, 2013

"THE most moist roast I've ever made. Everyone loved it!"

ChefV User ID: 50456 163310
Reviewed Apr. 22, 2013

"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."

dikurek User ID: 718720 168938
Reviewed Feb. 9, 2011

"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."

charles coello User ID: 3504906 163308
Reviewed Jan. 27, 2011

"Wonderful, melt in your mouth delicious."

sylvia_moss User ID: 4270982 95910
Reviewed Dec. 13, 2010

"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."

sylvia_moss User ID: 4270982 120042
Reviewed Dec. 13, 2010

"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."

BrendaBrenda User ID: 5672267 163968
Reviewed Dec. 11, 2010

"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."

MissNikki User ID: 3081607 168936
Reviewed Dec. 9, 2010

"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!"

cottongirl User ID: 4112546 149028
Reviewed Apr. 30, 2009

"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."

Loading Image