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.
Buttermilk Pot Roast
- 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
- 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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