Oven Pot Roast Recipe

Name: Oven Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. boneless beef roast; 1 envelope instant meat marinade; 1 c. buttermilk; 1 bay leaf; slice rye bread, toasted and crumbled; 4 oz. can mushroom pieces; flour; additional buttermilk; 1/4 tsp. rosemary; large onion, thinly sliced

Servings: persons

3 to 4 lb. boneless beef roast
1 envelope instant meat marinade
1 c. buttermilk
1 bay leaf
slice rye bread, toasted and crumbled
4 oz. can mushroom pieces
flour
additional buttermilk
1/4 tsp. rosemary
large onion, thinly sliced

1
Put meat in Dutch oven.
2
In a bowl, stir dry meat marinade into the cup of buttermilk.
3
Pour mixture over meat.
4
With a fork, pierce meat and allow to stand at room temperature for 15 minutes, turning several times.
5
Add toasted rye bread crumbs to marinade. Cover and bake in 325u00b0 oven until meat is tender, 2 to 3 hours. Remove meat.
6
Skim any fat from liquid in pan.
7
Add drained mushrooms and additional buttermilk to flour to make a thickened gravy.
8
Serve gravy with sliced meat.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 to 4 lb. boneless beef roast, 1 envelope instant meat marinade, 1 c. buttermilk, 1 bay leaf, and more.

Yes, Oven Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Pot Roast

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