Buttermilk Pot Roast

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  • 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.

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