CHUCK WAGON ROAST WITH VEGETABLES

Chuck Wagon Roast with Vegetables image

Provided by Amy H.

Categories Roasts

Time 4h35m

Number Of Ingredients 12

1 3 pound boneless chuck roast
2 Tbsp oil
3 Tbsp all purpose flour
1 c water
1 c buttermilk
4 tsp instant beef soup boullion (or use 1 cup good beef stock instead of water and bouillon)
1/2 tsp crushed thyme leaves
1/4 tsp pepper
4 medium carrots, peeled and cut into 1-inch pieces
2 medium onions, cut into wedges
3 c frozen broccoli flourets, thawed (i use 1 crown of fresh broccoli)
2 c frozen cauliflower flourets, thawed (1/2 head of fresh cauliflower)

Steps:

1. Preheat oven to 325°F.
2. In a large skillet, brown roast in oil. Place in 3-quart roasting or baking pan. (I use a baking pan and wrap roast tight in foil) Add flour to drippings; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes.
3. Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
4. Add carrots and continue to bake for 2-3 hours more or until roast is tender. Add remaining vegetables; bake 15-20 minutes longer or until vegetables are tender.