Buttermilk Pot Roast

By GmaJan12

Ingredients

• 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

Preparation

Step 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.

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.

Yield: 8 servings.