Buttermilk Pot Roast Recipe

Cooking Directions

• STEP 1.In a large bowl, whisk together buttermilk, garlic, thyme, rosemary, salt, and pepper.
• STEP 2.Place the pot roast in a resealable plastic bag and pour the buttermilk mixture over it. Seal the bag and refrigerate for at least 4 hours or overnight.
• STEP 3.Preheat the oven to 325°F (163°C).
• STEP 4.Remove the pot roast from the marinade and pat it dry with paper towels.
• STEP 5.Heat a large Dutch oven or oven-safe pot over medium-high heat. Add oil and sear the pot roast on all sides until browned.
• STEP 6.Remove the pot roast from the pot and set it aside.
• STEP 7.Add onions, carrots, and celery to the pot and cook until they are slightly softened.
• STEP 8.Return the pot roast to the pot and add beef broth and Worcestershire sauce.
• STEP 9.Cover the pot with a lid and transfer it to the preheated oven.
• STEP 10.Cook for about 3-4 hours, or until the pot roast is fork-tender.
• STEP 11.Remove the pot roast from the oven and let it rest for a few minutes before slicing.
• STEP 12.Serve the buttermilk pot roast with the vegetables and pan juices.
• STEP 13.Enjoy!

Cooking Tips

• Marinating the pot roast in buttermilk helps to tenderize the meat and adds flavor. The longer you marinate, the more tender and flavorful the roast will be.
• Make sure to pat the pot roast dry before searing it. This will help to achieve a nice brown crust.
• You can add additional vegetables like potatoes or mushrooms to the pot roast for extra flavor and texture.
• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To reheat the pot roast, place it in a covered baking dish and heat in a preheated oven at 325°F (163°C) until warmed through.

Storage and Serving

• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To reheat the pot roast, place it in a covered baking dish and heat in a preheated oven at 325°F (163°C) until warmed through.
• Serve the buttermilk pot roast with the vegetables and pan juices for a complete and satisfying meal.