BUTTERMILK POT ROAST
"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
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.
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Ginger Fuller
[email protected]I've made this pot roast several times now and it's always a crowd-pleaser. The buttermilk marinade really makes the beef tender and juicy, and the gravy is always delicious. I usually serve it over egg noodles or mashed potatoes.
Murtaza Soomro
[email protected]This pot roast was a hit with my family. The beef was fall-apart tender and the gravy was rich and flavorful. We served it over mashed potatoes and green beans.
Prashant Bhandari
[email protected]This recipe is a keeper! The beef was so tender and the gravy was amazing. I will definitely be making this again.
Sphethile Mabuyakhulu
[email protected]Yum!
Success Iyamu
[email protected]This pot roast was delicious! The buttermilk marinade made the beef so tender and flavorful. The gravy was also very good. I served it over mashed potatoes and green beans.
Young Lit
[email protected]I love the tangy flavor that the buttermilk marinade adds to this pot roast. The beef is always tender and juicy, and the gravy is rich and flavorful. I usually serve it over egg noodles or mashed potatoes.
Namutebi Salimah
[email protected]This recipe is a great way to use up leftover buttermilk. The marinade tenderizes the beef and the gravy is flavorful and tangy. I served it over mashed potatoes and it was a hit with my family.
Nancy Bernal
[email protected]This was my first time making pot roast, and I was really happy with how it turned out. The buttermilk marinade made the beef so flavorful, and the gravy was rich and delicious. I will definitely be making this again.
Vortex Films
[email protected]I've made this pot roast a few times now, and it's always a winner. The buttermilk marinade makes the beef so tender and juicy, and the gravy is always delicious. I usually serve it over egg noodles or rice.
Md Ishan
[email protected]This pot roast was fall-apart tender and incredibly flavorful. The buttermilk marinade added a tangy and slightly sour flavor to the beef, which paired perfectly with the rich and savory gravy. I served it over mashed potatoes and green beans, and it