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

“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

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

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

Originally published as Buttermilk Pot Roast in Taste of Home December/January 2009

Reviews

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Average Rating:

s_pants

Mar 30, 2018

One of my most favorite ways to cook a roast!
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!
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.
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.
sylvia_moss

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

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

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.