buttermilk pot roast
(1 RATING)
Nice pot roast meal for Sunday dinners! recipe source~ tasteofhome.com
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prep time
20 Min
cook time
2 Hr 15 Min
method
---
yield
8 serving(s)
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
How To Make buttermilk pot roast
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Step 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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Step 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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Step 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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