BUTTERMILK POT ROAST

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Buttermilk Pot Roast image

Nice pot roast meal for Sunday dinners! recipe source~ tasteofhome.com

Provided by Angela Pietrantonio

Categories     Roasts

Time 2h35m

Number Of Ingredients 8

2 Tbsp dijon mustard
1 boneless beef chuck roast (about 3-1/2 pounds)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 c buttermilk

Steps:

  • 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. Let meat stand for 5 minutes before slicing.
  • 3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. 14 points per serving

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