After our’s son basketball game last Thursday night we came home to enjoy a late supper of Buttermilk Beef Roast. It was a recipe I had glanced at in the Billings Gazette as we drove home from our Montana road trip and then of course I modified.
My goal when making any type of roast is to not turn it into “tasting like a shoe” as my husband would say. Buttermilk Beef Roast exceeded all of our expectations. It is by far the best roast I have made.
Give yourself a Hunk of Meat Monday and give it a try…
I started with a 4.5 lb boneless beef chuck roast. I had it cut at our one and only local grocery store on the North Dakota prairie.
Place the beef roast into the Crock-Pot or dutch oven. Cover with 3 TBSP. dijon mustard. I lathered it up with additional mustard and also used a spicy ground mustard.
Sprinkle one packet of Lipton Onion Soup Mix and then cover with some fresh ground pepper.
I added a chopped onion, sliced potatoes and baby carrots.
Then added 1 1/2 cups of buttermilk.
Because I started with a large beef roast I knew I would need more potatoes and carrots for my hungry husband and teenage. I also don’t have a huge Crock-Pot so the roast took up a lot of room in it. I married into the Crock-Pot that Nathan had in his bachelor life. His mom and sister had him well supplied with kitchen items he had never used. They were all new for me to use.
In a Dutch oven, I sliced up another onion, sliced up more potatoes, added more carrots, another packet of Lipton Onion Soup mix and a few tablespoons of butter.
Then I added another 1 1/2 cups of buttermilk to the potato/carrot/onion mixture.
The beef roast can either be in the Crock-Pot for 5-6 hours or you can put in a Dutch oven and cover. Bake at 350 degrees for 2 1/2 to 3 hours. Before I left for the basketball game, I put the potatoes in the oven at 325 degrees for two hours. My husband came from his school board meeting and checked the roast with his favorite kitchen tool, the digital meat thermometer. It was 170 degrees which is well done and ready to slice. My hungry husband was worried that the meat would be tough because the temperature was so high on the meat. He likes it pink. The potatoes were a little over done but very tasty.
When the kids and I walked in the door from the game, my husband had sliced Buttermilk Beef Roast and had dished up vegetables waiting for us.
The meat was tender and not tough at all. The dijon mustard and buttermilk added amazing flavor and moisture to the meat. The potatoes, carrots and onions were the perfect complement and tasty.
This will definitely be the beef roast recipe I use often in the future.
As my husband said, “it’s so moist and it isn’t tough like a shoe”.
When all I have to do is make sure I don’t overcook food so it doesn’t taste like leather, I am sure to impress.
What you’ll need: Buttermilk Beef Roast
3 TBSP. Dijon mustard or more if you’d like
1 boneless beef chuck roast (4.5 lb. is large you can go smaller if you’d like)
1 packet of onion soup mix
6-8 medium potatoes
2 large onions
2 lb. bag of baby carrots or 8 carrots sliced
1 1/2 cup of buttermilk
Linking up today with my friend Leah at Beyer Beware for Hunk of Meat Mondays. Feel free to post your own recipe and link up also.
What’s your favorite cold weather recipe to make right now?