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

Buttermilk Pot Roast Recipe

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

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

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.

Directions

  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

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.

This recipe pairs well with a light red wine.

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Reviews for Buttermilk Pot Roast

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 16, 2014

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

MY REVIEW
Reviewed Oct. 5, 2013

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Jan. 27, 2011

Wonderful, melt in your mouth delicious.

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