Buttermilk Pot Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MISSISSIPPI POT ROAST



Mississippi Pot Roast image

Mississippi pot roast is a perfect dish perfect for the Slow Cooker.

Provided by JennCrippen

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h5m

Yield 8

Number Of Ingredients 6

1 (3 pound) chuck roast
½ (12 ounce) jar pepperoncini
½ (12 ounce) jar pepperoncini juice
1 (1 ounce) packet au jus gravy mix
1 (0.4 oz) package buttermilk ranch dressing (such as Hidden Valley®)
salt and ground black pepper to taste

Steps:

  • Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
  • Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 2.9 g, Cholesterol 78.2 mg, Fat 20.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 7.8 g, Sodium 915.4 mg, Sugar 0.1 g

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

BUTTERMILK POT ROAST



Buttermilk Pot Roast image

Nice pot roast meal for Sunday dinners! recipe source~ tasteofhome.com

Provided by Angela Pietrantonio

Categories     Roasts

Time 2h35m

Number Of Ingredients 8

2 Tbsp dijon mustard
1 boneless beef chuck roast (about 3-1/2 pounds)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 c buttermilk

Steps:

  • 1. Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
  • 2. 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.
  • 3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. 14 points per serving

BUTTERMILK POT ROAST



Buttermilk Pot Roast image

I saw this in the Taste Of Home magazine and I thought that it sounded good!! I am sure the meat would be really tender making pot roast this way!! It is a recipe by Anne Powers of Munford, Alabama and she says that it melts in your mouth and she's been making it for company for years! Let me know how you like it!!!

Provided by Little Debbie

Categories     Roast Beef

Time 2h20m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 8

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

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 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.

Nutrition Facts : Calories 739.4, Fat 39.6, SaturatedFat 16, Cholesterol 138.2, Sodium 248.2, Carbohydrate 51.9, Fiber 7.5, Sugar 9, Protein 43.2

MISSISSIPPI ROAST



Mississippi Roast image

An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of "au jus" gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Wirecutter have spent a great deal of time testing them. Check out their guide to the best on the market.)

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 13

1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1/4 cup all-purpose flour
3 tablespoons neutral oil, like canola
4 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon dried dill
1/4 teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish

Steps:

  • Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
  • Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
  • As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 0 grams, TransFat 0 grams

NOURISHING TRADITIONS' POT ROAST



Nourishing Traditions' Pot Roast image

From the cookbook Nourishing Traditions. Based on a traditional method of preparing meat in German-speaking areas in Europe. Posted per hubby's request.

Provided by COOKGIRl

Categories     Roast Beef

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs rump roast (chuck roast or other cut suitable for pot roast is okay)
1 quart buttermilk (4 cups)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup red wine (we used red zinf')
2 cups beef stock
3 sprigs French tarragon, tied together (subbed for fresh thyme)
1/2 teaspoon green peppercorns, crushed or 1/2 teaspoon black peppercorns, crushed, placed in tea infuser
1 dozen small red potato, unpeeled, left whole (specifically those small red creamer potatoes)
1 lb carrot, peeled and cut into chunks (we replaced a few carrots with parsnips)
2 tablespoons arrowroot
2 tablespoons filtered water
salt, to taste
black pepper, to taste

Steps:

  • POT ROAST: Use a metal skewer to poke the meat all over.
  • Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
  • Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
  • Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
  • On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
  • Preheat oven to 300 degrees.
  • Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy.
  • Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
  • Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
  • GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
  • Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.

Nutrition Facts : Calories 929.4, Fat 38, SaturatedFat 15, Cholesterol 186.8, Sodium 697.6, Carbohydrate 77.9, Fiber 9.7, Sugar 14.3, Protein 60.9

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

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.

More about "buttermilk pot roast recipes"

MISSISSIPPI POT ROAST - THE SUBURBAN SOAPBOX
Web Sep 2, 2023 Cook the onions, carrots and garlic for 3-4 minutes. Add to the slow cooker. In a small bowl, whisk together the onion powder, garlic powder, pepper, salt, buttermilk, dill, chives and italian seasoning. Sprinkle the spice mixture over the beef evenly.
From thesuburbansoapbox.com
See details


MISSISSIPPI POT ROAST {THE BEST CROCK POT ROAST} - INSANELY GOOD RECIPES
Web Nov 22, 2023 Salt and Pepper – to taste. Don’t overdo the seasoning! This recipe is already full of flavor from the peppers, au jus, and ranch dressing. What Is the Best Cut of Beef for Mississippi Pot Roast? You have a few options here. And since it cooks low and slow, most cuts of beef will come out wonderfully tender. I almost always go for chuck …
From insanelygoodrecipes.com
See details


HOMEMADE MISSISSIPPI POT ROAST - EASY TO MAKE 100% FROM …
Web Mar 11, 2022 Dredge the roast in the flour to coat the roast. In a large skillet add vegetable oil and set over medium-high heat. Let the oil get hot just until it's lightly smoking. Add in the roast and cook for a few minutes on each side until it's …
From nutmegnanny.com
See details


ENGLISH POT-ROAST | RECIPES | DELIA ONLINE
Web Next, empty all the fat from the pot, then replace the brisket and arrange the vegetables and mushrooms around the meat. Add the hot stock, bay leaf and thyme and a little salt and pepper. Cover with foil and a tightly fitting lid and as soon as you hear simmering, place in the centre of the oven and leave for about 3 hours.
From deliaonline.com
See details


POT ROAST - SAMMYMONTGOMS.COM
Web 1 day ago Mashed Potatoes: Peel and cube your potatoes. Add potatoes to a large pot and fill with cold water. Ensure the water covers the potatoes by at least 1 inch. Boil for 15-20 minutes, or until fork tender. To a small saucepan set to low/medium heat, add your heavy cream and butter. Mix until just melted.
From sammymontgoms.com
See details


POT ROAST CROCKPOT RECIPE - LAUREN'S LATEST
Web Jan 9, 2023 Instructions Remove roast from fridge, unwrap and dab with paper towels to remove any moisture. Let sit 45 minutes to an hour to... Cover with beef consommé, beef broth, Worcestershire sauce, carrots, onion, garlic, thyme, bay leaves, and salt and... Using a slotted spoon, remove the meat to a ...
From laurenslatest.com
See details


SLOW COOKER POT ROAST RECIPE - DAMN DELICIOUS
Web Apr 13, 2019 Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.
From damndelicious.net
See details


DARK AND STORMY–BRAISED POT ROAST RECIPE | BON APPéTIT
Web 3 days ago Place a rack in middle of oven; preheat to 350°. Sprinkle one 4-lb. boneless beef chuck roast all over with 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 2 tsp. freshly ...
From bonappetit.com
See details


BUTTERMILK POT ROAST WITH POTATOES AND CARROTS | CHEAPCOOKING
Web Jan 24, 2014 Buttermilk Pot Roast - soak your pot roast in buttermilk overnight for a really good, really tender pot roast. Eat Well and Spend Less with CheapCooking.com Skip to primary navigation
From cheapcooking.com
See details


BUTTERMILK POT ROAST - FOLLOWING ISIDORE
Web May 20, 2020 While you are letting the pot roast rest, take 1 Cup of buttermilk and blend with flour (add flour a tablespoon at a time to the buttermilk, and mix well between each addition). Once that mix is smooth and fairly thick, add it to the pot with the cooking liquid to make a buttermilk gravy for your buttermilk pot roast.
From followingisidore.com
See details


SLOW COOKER POT ROAST RECIPE - BEST POT ROAST EVER
Web Oct 7, 2019 Slow Cooker Pot Roast with Vegetables. You can also use this recipe to make eye of round roast slow cooker pot roast. Really, any type of roast beef will work for this delicious recipe. Using a slow cooker to cook roast beef ensures that …
From allshecooks.com
See details


BUTTERMILK POT ROAST - BIGOVEN
Web INSTRUCTIONS. Spread 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.
From bigoven.com
See details


PRESSURE COOKER POT ROAST W/BUTTERMILK MASHED POTATOES AND GRAVY
Web Oct 13, 2019 We can introduce you to some recipes and tips to use your pot to its fullest potential! C’mon, join us! Print Recipe. Pressure Cooker Pot Roast w/Buttermilk Mashed Potatoes and Gravy. Prep Time 10 minutes mins. Cook Time 1 hour hr 10 minutes mins. NPR 30 minutes mins. Total Time 1 hour hr 50 minutes mins. Course: Main Course.
From grandmabehrendt.com
See details


MISSISSIPPI POT ROAST RECIPE - NATASHASKITCHEN.COM
Web Mar 8, 2022 Ingredients Chuck roast Unsalted butter Ranch dressing mix Beef broth Au jus gravy mix Garlic Jarred pepperoncini peppers
From natashaskitchen.com
See details


BAREFOOT CONTESSA | COMPANY POT ROAST | RECIPES
Web Company Pot Roast from Barefoot Contessa. Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over…
From barefootcontessa.com
See details


HUNK OF MEAT MONDAY: BUTTERMILK BEEF POT ROAST - THE PINKE POST
Web Jan 24, 2011 Cover with 3 TBSP. dijon mustard. I lathered it up with additional mustard and also used a spicy ground mustard. Sprinkle one packet of Lipton Onion Soup Mix and then cover with some fresh ground pepper. I added a chopped onion, sliced potatoes and baby carrots. Then added 1 1/2 cups of buttermilk.
From thepinkepost.com
See details


BUTTERMILK POT ROAST - RECIPE - COOKS.COM
Web Oct 20, 2013 BUTTERMILK POT ROAST 1 (3 lb.) beef chuck pot roast, ut 2 inches thick 1 (10 1/2 oz.) can condensed beef broth 1 tsp. dried thyme, crushed 1 tsp. dried rosemary, crushed 2 bay leaves 2 lg. sweet potatoes, peeled and cut into 1 inch slices 1 med. onion, cut into wedges 2 c. frozen loose pack peas 1/2 c. buttermilk 1/4 c. all purpose flour
From cooks.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #beef     #easy     #dinner-party     #meat     #roast-beef     #4-hours-or-less

Related Search