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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
  • 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


  • 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.
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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Average Rating:
  • s_pants
    Mar 30, 2018

    One of my most favorite ways to cook a roast!

  • manderson49
    Jan 21, 2018

    No comment left

  • Purplerose6971
    Sep 7, 2017

    This was delicious!! I cooked it in my crockpot on low for 5 hours and it was simply amazing!!!

  • Cwoodford75
    Mar 16, 2014

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

  • awedacity
    Oct 5, 2013

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

  • swhack
    Jul 16, 2013

    No comment left

  • ChefV
    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.

  • krazykrisy
    Dec 27, 2011

    No comment left

  • dikurek
    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
    Jan 27, 2011

    Wonderful, melt in your mouth delicious.