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° 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.67 Kcal (2352 kJ) | ||
| Calories from fat | 223.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.88g | 38% | |
|---|---|---|---|
| Cholesterol | 136.3mg | 45% | |
| Sodium | 572.59mg | 24% | |
| Potassium | 1418.03mg | 30% | |
| Total Carbs | 41.97g | 14% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 7.45g | 30% | |
| Protein | 42.88g | 86% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 5.4mg | 30% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 113.1 Kcal (474 kJ) | ||
| Calories from fat | 45.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 38% | |
|---|---|---|---|
| Cholesterol | 27.45mg | 45% | |
| Sodium | 115.29mg | 24% | |
| Potassium | 285.53mg | 30% | |
| Total Carbs | 8.45g | 14% | |
| Sugars | 2.57g | 51% | |
| Dietary Fiber | 1.5g | 30% | |
| Protein | 8.63g | 86% | |
| Vitamin C | 2.3mg | 19% | |
| Vitamin A | 0.4mg | 64% | |
| Iron | 1.1mg | 30% | |
| Calcium | 30.3mg | 15% | |
* 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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