Pot Roast

With a flavorful gravy, this Pot Roast will just melt in your mouth. The buttermilk in the recipe add flavor that will please everyone. If you're on a budget, this Beef Pot Roast is a good meal to serve company and family. They will come back for more.

Pot Roast and Vegetables

  • 2 tbsp. Dijon mustard
  • 1 boneless beef chuck roast (about 3 to 3 1/2 lbs.)
  • 1 1/2 tsp. onion powder
  • 3/4 tsp. course ground pepper
  • 8 medium red skin potatoes, halved
  • 8 carrots, cut into large chucks
  • 8 small onions, cut into quarters
  • 8 stalks of celery, cut into large pieces
  • 1/2 c. horseradish
  • 1 c. buttermilk

Spread Dijon mustard and horseradish over beef chuck roast and place in a Dutch oven. Sprinkle onion powder over top of roast along with the pepper. Arrange vegetables around the roast then pour buttermilk over the top.

Cover and bake on 350°F for up to 3 hours or until the roast and vegetables are tender. Transfer meat and vegetables to a platter and keep warm.

Skim fat from drippings and bring to a boil. Cook until liquid is reduced to about 1 cup. Serve with your beef roast and vegetables.

Try More Recipes

Swiss Steak
Beef Stroganoff
Corned Beef with Apricot Glaze
Elephant Stew

If you like this Pot Roast recipe check out other Beef recipes here.