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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

BUTTERMILK POT ROAST Recipe

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This recipe for BUTTERMILK POT ROAST is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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