Buttermilk Pot Roast
Jamie
ingredients
- 2 tbsp Dijon mustard
- 1 boneless beef chuck roast (about 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 cup buttermilk
directions
- 1
Heat oven to 350.
- 2
Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
- 3
Cover and bake 2 1/4 to 2 3/4 hours or until meat and veggies are tender. Transfer meat and vegetables to a platter and keep warm.
- 4
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
notes
Serve with corn muffins
Source: Jamie
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