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Buttermilk Pot Roast

Name: Buttermilk Pot Roast
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 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

12 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 2-1/4 hours

Makes

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

Buttermilk Pot Roast Recipe photo by Taste of Home

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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

Directions

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.

Buttermilk Pot Roast

Total Time

Makes

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