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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âThis is a melt in your mouth roast with very flavorful gravy is only $1.70 per serving. I've been making it for years. It's always great for company.â âAnne Powers, Munford, Alabama Ingredients:
2 tablespoons dijon mustard |
1 boneless beef chuck roast (about 3-1/2 pounds) |
4-1/2 teaspoons onion soup mix |
1/4 teaspoon pepper |
8 medium potatoes, peeled and halved |
8 medium carrots, halved |
8 small onions, cut into wedges |
1 cup buttermilk |
Directions:
1. Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
2. 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.
3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. Yield: 8 servings.
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