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
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
Reviews
One of my most favorite ways to cook a roast!
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This was delicious!! I cooked it in my crockpot on low for 5 hours and it was simply amazing!!!
This was the first time I've cooked gravy using buttermilk. It did not disappoint. It was delicious.
THE most moist roast I've ever made. Everyone loved it!
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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.
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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.
Wonderful, melt in your mouth delicious.