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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttermilk Pot Roast Recipe

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This recipe for Buttermilk Pot Roast is from The Wright Family Treets, 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 Tablespoons Dijon mustard
1 boneless beef chuck roast (about 3 1/2 lbs)
4 1/2 teaspoon onion soup mix
1/4 teaspoon pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut in wedges
1 cup buttermilk
Directions:
Directions:
Spread mustard over roast; place in 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 hours or until meat is tender. Transfer meat and vegetables to dish. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup. Serve with beef and vegetables.

 

 

 

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