Sunday, December 13, 2020

Buttermilk Pot Roast

2 tablespoons Dijon mustard
1 bottom round roast, approximately 3.5 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

Preheat oven to 350 degrees. Spread mustard over roast, place in Dutch oven.
Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
Cover and bake for 2.5 to 3 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; serve with beef and vegetables.

1 comment:

  1. This is a yummy, tender, heavenly tasting pot roast. It was easy to make, and the buttermilk gives it such a great flavor. My husband loves it, and I love it!