Lunch: Buttermilk Pot Roast Recipe

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

Instructions

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.

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