Buttermilk Pot Roast
- Reviews 1
Ready In: 2 hrs 20 mins
Serves: 8
Yields: 1 roast
Ingredients
- 2 tablespoons Dijon mustard
- 1 (3 1/2lb) boneless beef chuck roast
- 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 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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