Roast And Vegetables

Name: Roast And Vegetables
Ingredients: 1 (3 lb.) boneless beef chuck roast; 3 Tbsp. vegetable oil; 3 Tbsp. flour; 1 c. buttermilk; 1 c. water; 4 tsp. instant bouillon or 4 beef bouillon cubes; 1/2 tsp. thyme; 1/4 tsp. pepper; 4 medium carrots, cut 1-inch; 2 medium onions, cut wedges; 1 (10 oz.) frozen broccoli spears, thawed and cut into pieces; 1 (10 oz.) frozen cauliflower, thawed

12 ingredients

10 steps

Ingredients

1 (3 lb.) boneless beef chuck roast
3 Tbsp. vegetable oil
3 Tbsp. flour
1 c. buttermilk
1 c. water
4 tsp. instant bouillon or 4 beef bouillon cubes
1/2 tsp. thyme
1/4 tsp. pepper
4 medium carrots, cut 1-inch
2 medium onions, cut wedges
1 (10 oz.) frozen broccoli spears, thawed and cut into pieces
1 (10 oz.) frozen cauliflower, thawed

Directions

1

In large skillet, brown roast in oil.
2

Place in a roasting or baking pan.
3

Add flour to drippings in skillet.
4

Cook and stir until browned.
5

Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 10 minutes.
6

Place carrots and onions around meat; spoon sauce over meat.
7

Cover; bake 1 hour and 45 minutes in a preheated oven at 350° or until meat is tender.
8

Add remaining vegetables.
9

Bake 10 minutes longer or until tender.
10

Refrigerate leftovers.