Buttermilk Pot Roast

This is a wonderful recipe! I typically cook my pot roast in the crockpot, and will still revert to that method at times for convenience purposes, but I would have to say this recipe is a definite keeper and will probably be made several more times this coming winter.

buttermilk pot roast (ToH Dec/Jan 2009)
2 Tbls Dijon mustard
1 boneless beef chuck roast (about 3 1/2 lbs)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over top. Cover and bake at 350 degrees for 2 1/2 to 2 3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. Serves 8.