Buttermilk Pot Roast

By Jgerwin

Ingredients

• 2 TBLS dijon mustard
• 1 boneless beef chuck roast (about 3.5 lbs)
• 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

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 degrees for 2 1/4 to 2 3/4 hours or until meat and veggies 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; (I add corn starch to thicken). serve with beef and veggies.