Prep: 20 min.
Bake: 2-1/4 hours
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
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.
Note: If serving other vegetables, mix carrots and onion in the drippings and stir with a stick blender to create a thick and savory sauce for the roast. Discard the potato or serve on the side.
Yield: 8 servings.