Buttermilk Roast
Tender beef slow-cooked in buttermilk with garlic and seasonings, resulting in a flavorful, gravy-rich dish perfect for hearty family meals or special occasions.
Ingredients
Instructions
- Cut garlic and rub it well onto the meat, pressing some of the garlic into the meat.
- Add salt and pepper to the meat.
- Dredge the meat with flour.
- Brown the meat on all sides in a small amount of fat.
- Add buttermilk and cook slowly until the meat is tender, about 3 to 4 hours.
- The remaining liquid can be served as a delicious gravy.
Tips & Substitutions
For a richer flavor, consider marinating the beef in the buttermilk overnight before cooking. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Use a heavy pot for even cooking, and check the meat's tenderness periodically to avoid overcooking. Adding herbs like thyme or rosemary can enhance the flavor immensely.
Serving Suggestions
Serve the buttermilk roast with mashed potatoes or roasted vegetables for a comforting meal. The rich gravy made from the cooking liquid is perfect for drizzling over the meat and sides. Pair this dish with a fresh salad, like a Lemon-Pineapple-Cream Cheese Salad, to balance the richness. It also goes well with crusty bread to soak up the delicious gravy.
Storage & Reheating
Leftover buttermilk roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered pot over low heat on the stove, adding a splash of buttermilk to maintain moisture. Alternatively, you can microwave individual portions for a quick meal, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Roast contains roughly 988 calories, with 93g protein, 31g carbohydrates, and 54g fat. It is an excellent source of protein (186% of the Daily Value), iron (70% of the Daily Value), and potassium (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 974mg per serving (42% 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 brisket or sirloin, but cooking times may vary. Tougher cuts benefit from slow cooking, while leaner cuts should be monitored closely to avoid drying out. Adjust the cooking time based on the specific cut you choose to ensure optimal tenderness.
What can I use if I don't have flour for dredging?
If you're out of flour, cornstarch or a gluten-free flour blend can serve as a suitable alternative for dredging. Both will help create a nice crust when browning the meat. Just remember to adjust the amount slightly, as cornstarch may require less than regular flour.
How can I make this dish spicier?
To add some heat to your buttermilk roast, consider incorporating crushed red pepper flakes or a dash of cayenne pepper into the seasoning. You can also marinate the beef with a spicy marinade or add sliced jalapeños to the cooking liquid for a flavorful kick.
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).