Buttermilk Pot Roast

(from kholstege’s recipe box)

Categories: Main Dish

Ingredients

  • 2 T dijon mustard
  • 1 boneless beef chuck roast (3-1/2 lbs.)
  • 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

Directions

  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. Cover and bake at 350 degrees for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender.

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