Try this Buttermilk Pot Roast recipe, or contribute your own.
Suggest a better descriptionSpread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around the roast; pour buttermilk over the top.
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.
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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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 296 | ||
Calories from Fat: 9 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 251.3mg | 9 % | |
Potassium 1474.8mg | 39 % | |
Total Carbohydrate 66.2g | 19 % | |
Dietary Fiber 10.4g | 41 % | |
Sugars, other 55.8g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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