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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.