Buttermilk Pot Roast Recipe

4.5 18 17
Buttermilk Pot Roast Recipe
Buttermilk Pot Roast Recipe photo by Taste of Home
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Buttermilk Pot Roast Recipe

Read Reviews
4.5 18 17
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours

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

  • 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
  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.
  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

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Reviews forButtermilk Pot Roast

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Purplerose6971 User ID: 8558268 272778
Reviewed Sep. 7, 2017

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

MY REVIEW
Cwoodford75 User ID: 7719156 95911
Reviewed Mar. 16, 2014

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

MY REVIEW
awedacity User ID: 6851859 149509
Reviewed Oct. 5, 2013

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

MY REVIEW
ChefV User ID: 50456 163310
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
dikurek User ID: 718720 168938
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
charles coello User ID: 3504906 163308
Reviewed Jan. 27, 2011

"Wonderful, melt in your mouth delicious."

MY REVIEW
sylvia_moss User ID: 4270982 95910
Reviewed 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."

MY REVIEW
sylvia_moss User ID: 4270982 120042
Reviewed 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."

MY REVIEW
BrendaBrenda User ID: 5672267 163968
Reviewed 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."

MY REVIEW
MissNikki User ID: 3081607 168936
Reviewed Dec. 9, 2010

"I had made this delicious recipe in the crockpot. Ijust followed the same directions placing ingredients in the crockpot and cooking on low for approximately 8 hours. I made the gravy over the stove. If you work away from home, it is a perfect meal to prepare in the crockpot before leaving in the morning, having it cook while you're away, then to serve family when you come home!"

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