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.
- 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.
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