This Pot Roast Will Melt in Your Mouth!

I know that it’s probably hot where you are right now (if you’re in the US), but I couldn’t resist this Nourishing Traditions recipe!

Here’s what Sally Fallon has to say about this recipe: “In the German-speaking areas of Europe, housewives marinated beef or game several days in buttermilk before cooking it. The results are extremely tender and flavorful.”

Before this recipe, I had always made pot roast the ‘regular’ way of just cooking the meat without marinating it in buttermilk. Let me tell you, the result with this recipe was a much different, basically melt-in-your-mouth pot roast! I’ll never make it another way again.

Tips for making Pot Roast

  • This is a great recipe to double, and freeze individual portions for quick defrost and reheat dinners.
  • Try using leftovers in a shepherd’s pie or even in fajitas or tacos.
  • I like to marinate the roast in a 2 gallon Ziploc bag, which makes the rotating of the meat easier and prevents leaking.

Beef Pot Roast




Serves 6-8

Page in NT: 340


  • 3 pounds rump roast, chuck roast or other cut suitable for pot roast
  • 1 quart buttermilk
  • 2 Tablespoons butter
  • 2 Tablespoons extra virgin olive oil
  • 1 cup red wine
  • 2 cups beef stock
  • several sprigs thyme, tied together
  • 1/2 teaspoon green peppercorns, crushed
  • 1 dozen small red potatoes
  • 1 pound carrots, peeled and cut into sticks
  • 2 Tablespoons arrowroot mixed with 2 Tablespoons filtered water
  • sea salt and pepper


  1. Using a needle or skewer, stick the meat all over.
  2. Place in a bowl or glass loaf pan just large enough to contain the meat and pour buttermilk over it.
  3. Allow to marinate in the refrigerator, turning occasionally, for several days.
  4. Remove from buttermilk and dry off meat with paper towels.
  5. In a heavy, flameproof casserole, brown on all sides in butter and olive oil.
  6. Remove meat from casserole and pour out browning fat.
  7. Add wine, stock, thyme and peppercorns, bring to a boil and skim.
  8. Return pot roast to casserole and bake at 300 degrees, covered, for several hours or until tender.
  9. One hour before serving add potatoes and carrots.
  10. Remove meat and vegetables to a platter and bring sauce to a boil on the stove. Spoonful by spoonful, add arrowroot mixture until desired thickness is obtained. Season to taste.

Photo courtesy of Back to the Cutting Board on Flickr.

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