Buttermilk Pot Roast

4 lb. blade roast 1 T. flour 1 T. dry mustard 1 1/2 t. salt 1 t. pepper 1 T. cooking oil 1 beef bouillon cube 1/3 c. water 1/2 c. buttermilk 6 carrots cut in 1/2 inch pieces 10 oz. pkg. frozen brussel sprouts 1 c. buttermilk flour for gravy
Mix flour, mustard salt and pepper dredge meat. Heat oil in dutch oven and brown roast on both sides. Pour off drippings. Dissolve bouilon in water,add to meat, cover tightly and cook on med. low for 1 1/2 hrs. Add 1/2 c. buttermilk and carrots, cover and cook 30 minutes. Add brussel sprouts and continue cooking covered for 30 minutes or until meat and vegetables are tender. Remove meat and vegetables to platter, blend buttermilk with a couple tablespoons flour whisk into pan drippings cook until it thickens. You can alter flour measurements, depending on how thick a gravy you want.