Buttermilk Pot Roast
Transform your next dinner into a comforting feast with this incredibly tender and flavorful Buttermilk Pot Roast. This classic recipe takes a savory twist by using a buttermilk marinade, which tenderizes the beef chuck roast to perfection while infusing it with rich, tangy depth. Slowly braised alongside hearty carrots, celery, and a fragrant blend of garlic, onions, and fresh herbs, this one-pot dish creates a melt-in-your-mouth roast with a velvety sauce that's ideal for spooning over every bite. Whether you choose to add a splash of red wine for extra depth or keep it simple with beef broth, this pot roast is the ultimate Sunday dinner idea. Best served with mashed potatoes or crusty bread to soak up every last drop of the luscious pan sauce, this recipe offers cozy, slow-cooked goodness in every forkful. Perfect for family gatherings or meal prepping, this Buttermilk Pot Roast is bound to be a favorite!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 cups buttermilk
- 4 medium carrots, sliced into chunks
- 1 large yellow onion, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 2 tablespoons plain flour
- 3 tablespoons olive oil
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Place the beef chuck roast in a large, shallow dish. Pour the buttermilk over the roast, ensuring it is fully covered. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
Take the roast out of the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the roast dry with paper towels and season with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth and red wine (if using), stirring constantly to avoid lumps. Bring the mixture to a simmer and scrape the bottom of the pot to release any browned bits (this adds flavor).
Return the seared roast to the pot and nestle it into the vegetable mixture. Add the thyme sprigs, rosemary sprigs, and bay leaves.
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 3-4 hours, turning the roast halfway through, until the meat is tender and falls apart easily with a fork.
Carefully remove the roast from the pot and transfer it to a cutting board. Let it rest for 10 minutes before slicing or shredding.
Discard the herb sprigs and bay leaves from the pot. If desired, skim off excess fat from the surface of the cooking liquid.
Serve the pot roast warm with the vegetables and pan sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
