buttermilk pot roast
(1 rating)
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Nice pot roast meal for Sunday dinners! recipe source~ tasteofhome.com
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
2 Hr 15 Min
Ingredients For buttermilk pot roast
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2 Tbspdijon mustard
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1boneless beef chuck roast (about 3-1/2 pounds)
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4 1/2 tsponion soup mix
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1/4 tsppepper
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8 mdpotatoes, peeled and halved
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8 mdcarrots, halved
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8 smonions, cut into wedges
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1 cbuttermilk
How To Make buttermilk pot roast
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1Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
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2Cover 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.
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3Skim 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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