Angies Pot Roast With Buttermilk Gravy Recipes

BUTTERMILK POT ROAST

Buttermilk Pot Roast image

"This is a melt in your mouth roast with very flavorful gravy is only $1.70 per serving. I've been making it for years. It's always great for company." -Anne Powers, Munford, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons Dijon mustard
1 boneless beef chuck roast (about 3-1/2 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

Steps:

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.

Nutrition Facts : Calories 533 calories, Fat 20g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 407mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 44g protein.

BUTTERMILK GRAVY

Buttermilk Gravy image

This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.

Provided by lutzflcat

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons bacon drippings
¼ cup all-purpose flour
1 ⅔ cups buttermilk, or more as needed
½ teaspoon chicken bouillon granules
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 11 g, Cholesterol 14.7 mg, Fat 12.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 315.9 mg, Sugar 5 g

POT ROAST WITH GRAVY

Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

ANGIE'S POT ROAST WITH BUTTERMILK GRAVY

Angie's Pot Roast with Buttermilk Gravy image

Number Of Ingredients 9

Ingredients

3 pounds beef chuck roast
3 tablespoons oils
1 onion, chopped
3 tablespoons all-purpose flour
1 cup buttermilk
1 cup water
4 tablespoons beef bouillon granules
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

In a large skillet over medium-high heat, brown roast in oil on all sides. Remove roast to a slow cooker, reserving drippings; top roast with onion and set aside. Add flour to drippings in skillet; cook and stir until brown. Add buttermilk, water, bouillon, thyme and pepper; cook and stir until thickened. Pour gravy over roast and onion in slow cooker. Cover and cook on low setting for 5 to 7 hours.

Nutrition Facts : Nutritional Facts Serves

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