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Not like momma used to make

Buttermilk Pot Roast offers a unique twist, unique flavors to the preparation of a mainstay in the American menu

Published: Wednesday, Feb. 20, 2013 9:14 a.m. CDT
Caption
(Herald Photo by Lisa Pesavento — lpesavento@morrisdailyherald.com)
This variation on the traditional pot roast uses buttermilk and Dijon mustard to enhance the flavors of the dish your mother and grandmother used to make.

Pot roast used to be the meal my mother or grandmother would make when they had leftover vegetables that they wanted to use up. It was usually made with an inexpensive piece of meat.

There is no such thing as an inexpensive piece of meat anymore. Just walk through the meat department at your grocery store. They are certainly not giving any meat away.  Not even close. 

Fortunately, pot roast is one of those meals that stand on its own.  Most of us buy vegetables and meat with the intent of making pot roast. 

This Buttermilk Pot Roast recipe is different from traditional pot roast.  Usually pot roast is put in a Dutch oven and served as it is. This pot roast has a few more steps, but it is a nice change of pace. 

When I was first married, I would find a recipe that I wanted to make and when it said Dutch oven, I would not make it. I had no idea what that was. I have never bought anything from Holland to my knowledge.

A Dutch oven is basically just a roasting pan with a tight fitting lid, usually used for slow cooking.  You probably already knew that.

This first step in preparing this pot roast is buttermilk.  You can, of course, buy buttermilk at the grocery store. You can also make your own.   Take one teaspoon of white vinegar or lemon juice and put it in a one-cup measure. Pour milk to the one-cup line and gently stir.  In about 5 minutes your buttermilk should be ready.  I just leave the buttermilk sitting on the counter until I am ready to add to this recipe.

This recipe is really pretty simple.   Once the pot roast is done baking, remove it from the oven. I like to remove the vegetables and separate them on a plate.  It really makes a pretty presentation.

Do not cut the beef chuck roast until after it is done in the oven and has rested for about five to ten minutes.  Then you can cut it; the meat should be very tender and almost falling apart as you cut it.

Cooking down the broth in the bottom of the pan really intensifies the flavor. Serve this buttermilk gravy alongside the pot roast to be used as liberally as needed.

This is definitely a unique way to prepare pot roast. It is so delicious you will love making it.

And remember, …a good cook always cleans up!

BUTTERMILK POT ROAST

2 TB Dijon mustard

1 boneless beef chuck roast (about 3 ½  lbs.)

4½ tsp. onion soup mix

¼ tsp. pepper

8 medium potatoes, peeled and halved

8 medium carrots, halved

8 small onions, cut into wedges

1 cup buttermilk

1) Spread mustard over roast, place in a roasting pan.  Sprinkle with soup mix and pepper.  Arrange vegetables around roast; pour buttermilk over the top.

2) Cover and bake at 350 degrees 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.

3) Skim fat from drippings, bring to a boil.  Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

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