"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

BUTTERMILK POT ROAST Recipe

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This recipe for BUTTERMILK POT ROAST, by , is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erica Turner
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T Dijon Mustard
1 Boneless Beef Chuck Roast (about 3 1/2 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

Directions:
Directions:
Spread mustard over roast and place in a Dutch Oven.
Sprinkle with soup mix and pepper.
Arrange Vegetables around roast and pour buttermilk over the top.
Cover and bake at 350 degrees for 2 1/4 - 2 3/4 hours or until meat and vegetables are tender.
Transfer meat and vegetables to a platter and keep warm...Enjoy!!!

 

 

 

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