Angies Pot Roast With Buttermilk Gravy Recipes

BUTTERMILK POT ROAST

Steps:

• 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° 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., Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

NOURISHING TRADITIONS' POT ROAST

Steps:

• POT ROAST: Use a metal skewer to poke the meat all over.
• Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
• Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
• Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
• On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
• Preheat oven to 300 degrees.
• Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy.
• Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
• Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
• GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
• Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.

ANGIE'S AWESOME POT ROAST (CROCK POT)

Steps:

• Mix Together soda and onion soup mix.
• Pour half mixture into crock pot.
• Place Roast in crock pot and pour rest of soda mixture over roast.
• Cook on low for 8-10 hours or High for 4-5 hours.
• Serves well With Mashed Potatoes and Fresh Green Beans.

BUTTERMILK POT ROAST

Steps:

• 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 F 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.
• Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup then serve it with the beef and vegetables.

ANGIE'S POT ROAST WITH BUTTERMILK GRAVY

Steps:

• In a large skillet over medium-high heat, brown roast in oil on all sides. Remove roast to a slow cooker, reserving drippings; top roast with onion and set aside. Add flour to drippings in skillet; cook and stir until brown. Add buttermilk, water, bouillon, thyme and pepper; cook and stir until thickened. Pour gravy over roast and onion in slow cooker. Cover and cook on low setting for 5 to 7 hours.