Directions:
- 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 F 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.
- Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup then serve it with the beef and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.49 Kcal (1254 kJ) | ||
| Calories from fat | 70.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 12% | |
|---|---|---|---|
| Cholesterol | 41.35mg | 14% | |
| Sodium | 459.21mg | 19% | |
| Potassium | 978.7mg | 21% | |
| Total Carbs | 41.97g | 14% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 7.45g | 30% | |
| Protein | 15.95g | 32% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 2.5mg | 14% | |
| Calcium | 126.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 84.38 Kcal (353 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 12% | |
|---|---|---|---|
| Cholesterol | 11.65mg | 14% | |
| Sodium | 129.39mg | 19% | |
| Potassium | 275.76mg | 21% | |
| Total Carbs | 11.82g | 14% | |
| Sugars | 3.59g | 51% | |
| Dietary Fiber | 2.1g | 30% | |
| Protein | 4.49g | 32% | |
| Vitamin C | 3.2mg | 19% | |
| Vitamin A | 0.5mg | 64% | |
| Iron | 0.7mg | 14% | |
| Calcium | 35.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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