Buttermilk Pot Roast - cooking recipe

Ingredients

2 tablespoons Dijon mustard
1 (3 1/2 lb) boneless beef chuck roast
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

Preparation

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 degrees F 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.
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup then serve it with the beef and vegetables.