Buttermilk Pot Roast
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Yields:
-
1 roast
- Serves:
- 8
ingredients
- 29.58 ml Dijon mustard
- 1587.57 g boneless beef chuck roast
- 22.18 ml onion soup mix
- 1.23 ml pepper
- 8 medium potatoes, peeled and halved
- 8 medium carrots, halved
- 8 small onions, cut into wedges
- 236.59 ml 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 degrees F 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 then serve it with the beef and vegetables.
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