Buttermilk Pot Roast Recipes

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BUTTERMILK POT ROAST



Buttermilk Pot Roast image

I saw this in the Taste Of Home magazine and I thought that it sounded good!! I am sure the meat would be really tender making pot roast this way!! It is a recipe by Anne Powers of Munford, Alabama and she says that it melts in your mouth and she's been making it for company for years! Let me know how you like it!!!

Provided by Little Debbie

Categories     Roast Beef

Time 2h20m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1 (3 1/2 lb) boneless beef chuck roast
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

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.

Nutrition Facts : Calories 739.4, Fat 39.6, SaturatedFat 16, Cholesterol 138.2, Sodium 248.2, Carbohydrate 51.9, Fiber 7.5, Sugar 9, Protein 43.2

BUTTERMILK POT ROAST



Buttermilk Pot Roast image

"This is a melt in your mouth roast with very flavorful gravy is only $1.70 per serving. I've been making it for years. It's always great for company." -Anne Powers, Munford, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 533 calories, Fat 20g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 407mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 44g protein.

BUTTERMILK POT ROAST



Buttermilk Pot Roast image

Nice pot roast meal for Sunday dinners! recipe source~ tasteofhome.com

Provided by Angela Pietrantonio

Categories     Roasts

Time 2h35m

Number Of Ingredients 8

2 Tbsp dijon mustard
1 boneless beef chuck roast (about 3-1/2 pounds)
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

Steps:

  • 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.
  • 2. 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.
  • 3. Skim 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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Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around the 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. Transfer meat and vegetables to a platter and keep warm. Skim fat from drippings; bring to a boil.
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