Buttermilk Pot Roast Recipes

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PERFECT POT ROAST

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9



Perfect Pot Roast image

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

TENDER POT ROAST

Make and share this Tender Pot Roast recipe from Food.com.

Provided by Steve_G

Categories     Stew

Time 4h10m

Yield 1 Roast, 6 serving(s)

Number Of Ingredients 12



Tender Pot Roast image

Steps:

  • Pre heat oven to 300 degrees.
  • Season roast with salt and pepper on all sides.
  • In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
  • Brown meat on all sides in dutch oven, this should take about 10 minutes.
  • If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
  • Once browned remove meat from pot and place on a deep plate (to catch the juices).
  • Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
  • Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
  • Add water until liquid comes halfway up sides of the meat.
  • Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
  • Place in oven, be sure to turn the meat over every 30 minutes or so.
  • Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
  • Remove meat from pan onto serving plate, cover with foil.
  • Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
  • Thicken if desired.

Nutrition Facts : Calories 436.1, Fat 19.4, SaturatedFat 7.1, Cholesterol 152.1, Sodium 328.1, Carbohydrate 13.7, Fiber 1.4, Sugar 8, Protein 50.7

3 -4 lbs chuck roast, trimmed
2 tablespoons vegetable oil
salt and pepper
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery
4 garlic cloves, minced
2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
2 tablespoons sugar
1 sprig thyme
1/4 cup dry red wine
water

BUTTERMILK POT ROAST

I saw this in the Taste Of Home magazine and I thought that it sounded good!! I am sure the meat would be really tender making pot roast this way!! It is a recipe by Anne Powers of Munford, Alabama and she says that it melts in your mouth and she's been making it for company for years! Let me know how you like it!!!

Provided by Little Debbie

Categories     Roast Beef

Time 2h20m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 8



Buttermilk Pot Roast image

Steps:

  • 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 degrees F 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 cup then serve it with the beef and vegetables.

Nutrition Facts : Calories 739.4, Fat 39.6, SaturatedFat 16, Cholesterol 138.2, Sodium 248.2, Carbohydrate 51.9, Fiber 7.5, Sugar 9, Protein 43.2

2 tablespoons Dijon mustard
1 (3 1/2 lb) boneless beef chuck roast
4 1/2 teaspoons onion soup mix
1/4 teaspoon pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

BUTTERMILK POT ROAST

"This is a melt in your mouth roast with very flavorful gravy is only $1.70 per serving. I've been making it for years. It's always great for company." -Anne Powers, Munford, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 8



Buttermilk Pot Roast image

Steps:

  • 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. Let meat stand for 5 minutes before slicing., Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

Nutrition Facts : Calories 533 calories, Fat 20g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 407mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 44g protein.

2 tablespoons Dijon mustard
1 boneless beef chuck roast (about 3-1/2 pounds)
4-1/2 teaspoons onion soup mix
1/4 teaspoon pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

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