Buttermilk Pot Roast Recipe

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Buttermilk Pot Roast
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Ingredients:

Directions:

  1. Spread mustard over roast; place in a dutch oven.
  2. Sprinkle with soup mix and pepper.
  3. Arrange vegetables around roast; pour buttermilk over the top.
  4. Cover and bake at 350 degrees F for 2 1/4 to 2 3/4 hours or until meat and vegetables are tender.
  5. Transfer meat and vegetables to a platter and keep warm.
  6. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup then serve it with the beef and vegetables.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 299.49 Kcal (1254 kJ)
Calories from fat 70.86 Kcal
% Daily Value*
Total Fat 7.87g 12%
Cholesterol 41.35mg 14%
Sodium 459.21mg 19%
Potassium 978.7mg 21%
Total Carbs 41.97g 14%
Sugars 12.76g 51%
Dietary Fiber 7.45g 30%
Protein 15.95g 32%
Vitamin C 11.3mg 19%
Vitamin A 1.9mg 64%
Iron 2.5mg 14%
Calcium 126.5mg 13%
Amount Per 100 g
Calories 84.38 Kcal (353 kJ)
Calories from fat 19.97 Kcal
% Daily Value*
Total Fat 2.22g 12%
Cholesterol 11.65mg 14%
Sodium 129.39mg 19%
Potassium 275.76mg 21%
Total Carbs 11.82g 14%
Sugars 3.59g 51%
Dietary Fiber 2.1g 30%
Protein 4.49g 32%
Vitamin C 3.2mg 19%
Vitamin A 0.5mg 64%
Iron 0.7mg 14%
Calcium 35.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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