BUTTERMILK POT ROAST
1 Each Boneless Beef Chuck Roast ( About 3 1/2 Pounds)
2 Tbsps Dijon Mustard
4 1/2 Tsps Onion Soup Mix
1/4 Tsp Pepper
8 Each Medium Potatoes, Peeled and Halved
8 Each Medium Carrots, Peeled and Halved
8 Each Small Onions, Peeled and Cut into Wedges
1 Cup Buttermilk
1. Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour butter milk over the top.
2. Cover and bake at 350F for 2 1/4 to 2 1/2 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter keep warm.
3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
Servings: 8
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 2 hours and 25 minutes
Total Time: 2 hours and 45 minutes
2 Tbsps Dijon Mustard
4 1/2 Tsps Onion Soup Mix
1/4 Tsp Pepper
8 Each Medium Potatoes, Peeled and Halved
8 Each Medium Carrots, Peeled and Halved
8 Each Small Onions, Peeled and Cut into Wedges
1 Cup Buttermilk
1. Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour butter milk over the top.
2. Cover and bake at 350F for 2 1/4 to 2 1/2 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter keep warm.
3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
Servings: 8
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 2 hours and 25 minutes
Total Time: 2 hours and 45 minutes