Buttermilk Pot Roast

1. 1

   Spread mustard over roast; place in a dutch oven.

2. 2

   Sprinkle with soup mix and pepper.

3. 3

   Arrange vegetables around roast; pour buttermilk over the top.

4. 4

   Cover and bake at 350 degrees F for 2 1/4 to 2 3/4 hours or until meat and vegetables are tender.

5. 5

   Transfer meat and vegetables to a platter and keep warm.

6. 6

   Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup then serve it with the beef and vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.