Buttermilk Pot Roast

Prep: 20 min.
Bake: 2-1/4 hours
Yield: 8 servings

2 T. Dijon mustard
1 boneless beef chuck roast (about 3-1/2 lbs.)
4-1/2 tsp. onion soup mix
1/4 tsp. pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 C. buttermilk

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

*Taste of Home*