Buttermilk Roast And Vegetables
Tender beef chuck roast slow-cooked with flavorful vegetables and a creamy buttermilk sauce, creating a hearty and comforting meal. Perfect for family dinners or special occasions, this dish combines savory, tangy, and aromatic flavors for a satisfying experience.
Ingredients
- 3 lb. boneless beef chuck roast ⓘ
- 3 Tbsp. vegetable oil ⓘ
- 3 Tbsp. flour
- 1 cup buttermilk ⓘ
- 1 cup water ⓘ
- 4 tsp. beef flavor bouillon or 4 cubes ⓘ
- 1/2 tsp. thyme leaves ⓘ
- 1/4 tsp. pepper ⓘ
- 4 medium carrots ⓘ
- 2 medium onions ⓘ
- 10 oz. package frozen broccoli spears ⓘ
- 10 oz. package frozen cauliflower ⓘ
Instructions
- Preheat the oven to 350°F.
- Brown the beef roast in vegetable oil in a skillet.
- Reserve the drippings in the skillet.
- Place the roast in a 3-quart roasting or baking pan.
- Add flour to the drippings in the skillet and cook, stirring until browned.
- Add buttermilk, water, bouillon, thyme, and pepper to the skillet; cook until the bouillon dissolves and the mixture thickens slightly, about 10 minutes.
- Place carrots and onions around the meat in the pan and spoon sauce over the meat.
- Cover and bake for 1 hour and 45 minutes or until the meat is tender.
- Add the thawed broccoli and cauliflower, and bake for an additional 10 minutes or until the vegetables are tender.
Tips & Substitutions
For an extra depth of flavor, consider marinating the beef roast in the buttermilk overnight. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. For a quicker cooking option, you could also use a pressure cooker instead of the oven. Be sure to check for doneness by using a meat thermometer, aiming for an internal temperature of 145°F.
Serving Suggestions
Serve the buttermilk roast alongside crusty bread to soak up the flavorful sauce, or pair it with a fresh green salad for a lighter option. This dish also goes well with mashed potatoes or rice. For a comforting meal, consider serving it with a side of Hungry Boys' Casserole, which complements the rich flavors of the roast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and vegetables in a covered dish in the oven at 350°F until warmed through, about 20-30 minutes. Alternatively, you can use a microwave, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Roast And Vegetables contains roughly 730 calories, with 31g protein, 48g carbohydrates, and 47g fat. It is an excellent source of vitamin C (71% of the Daily Value), protein (63% of the Daily Value), and vitamin A (59% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 584mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like a beef brisket or a round roast, but cooking times may vary. Ensure the meat is well marbled for tenderness. Adjust cooking time based on the thickness and type of cut you choose.
How do I know when the roast is done?
The roast is done when it reaches an internal temperature of 145°F. For best results, use a meat thermometer and check the thickest part of the meat. It should also be fork-tender, meaning it easily pulls apart when tested.
Can I add other vegetables to this dish?
Absolutely! Feel free to include other vegetables like potatoes, green beans, or bell peppers. Just keep in mind that different vegetables may require different cooking times, so add them accordingly to ensure everything is tender and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).