Ingredients
2 tablespoons Dijon mustard1 boneless beef chuck roast (about 3-1/2 pounds)4-1/2 teaspoons onion soup mix1/4 teaspoon pepper8 medium potatoes, peeled and halved8 medium carrots, halved8 small onions, cut into wedges1 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° 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. Let meat stand for 5 minutes before slicing.
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
