This Buttermilk Pot Roast is from Nourishing Traditions, which I picked up at a used bookstore recently. I don’t have an opinion about her nutrition ideas but the recipes sounded interesting. And the idea for marinating pot roast in buttermilk for a day or two was intriguing. I soak chicken breasts in buttermilk before making chicken cutlets so I wanted to try this. I first made it over the winter break when we had a neighbor and his daughter over for dinner and it was devoured.

My daughter brought a friend home from college and asked that I repeat the “buttermilk pot roast” so I did. And again it was devoured! I used different cuts each time. The first time I used a boneless chuck roast and this time a 7-bone roast (because the bone looks like a 7).

Plan ahead for this one. You want to soak the roast in buttermilk at least overnight or up to 2-3 days. Then it takes a few hours to cook. I usually plan on 3-4 total hours, adding the vegetables about an hour before I want to eat.

No picture sorry. I was entertaining both times and didn’t want to make people wait.

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Buttermilk Pot Roast

Ingredients

3 pound rump roast, chuck roast or 7 bone roast
2-3 cups buttermilk
2 tablespoons butter
2 tablespoons oil
1 cup red wine
2 cups beef broth
1 teaspoon dried thyme or several sprigs of fresh thyme
1 dozen small red potatoes or 6 medium ones cut into chunks
1 pound carrots, peeled and cut into 1″ chunks
2 tablespoons cornstarch or arrowroot
2 tablespoons water
salt and pepper to taste

Instructions

Use a skewer to poke holes all over the roast, then put into a dish or ziplock bag and cover with buttermilk. Marinate at least overnight and up to 3 days, turning periodically.
Drain the buttermilk and pat the roast dry.
Check the oven racks to make sure you can fit your Dutch oven in, then preheat the oven to 300F.
Heat the oil and butter in the Dutch oven over medium high heat, then brown the pot roast on all sides.
Remove the roast and drain the fat.
Add wine, stock and thyme and bring to a boil. Put the roast back into the pan, cover and bake for 2-3 hours, until tender.
One hour before serving, pull the Dutch oven out, add the potatoes and carrots and return the covered panto the oven. Cook another hour.
Remove the meat and vegetables to a serving dish. Put the pan back on the stove and bring to a boil.
Mix the cornstarch with cold water, then slowly add it to the broth, stirring constantly. It will thicken up and make a good gravy to serve with the pot roast. Taste and season with salt and pepper as needed.

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Buttermilk Pot Roast with Potatoes and Carrots

Buttermilk Pot Roast

Ingredients

Instructions

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