Buttermilk Pot Roast

click to view more photos

• 2 tablespoons Dijon mustard
• 1 bottom round roast, approx. 3 ½ 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

1. Spread mustard over roast, place in Dutch oven.
2. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
3. Cover and bake at 350 degrees for 2 ¼ to 2 ¾ hours or until meat and vegetables are tender. 
4. Transfer meat and vegetables to a platter and keep warm.
5. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.