Chuck Wagon Roast And Vegetables

• 1 (3 lb.) boneless beef chuck roast
• 3 Tbsp. vegetable oil
• 3 Tbsp. flour
• 1 c. buttermilk
• 1 c. water
• 4 tsp. beef bouillon crystals
• 1/2 tsp. thyme leaves
• 1/4 tsp. pepper
• 4 medium carrots
• 1 (10 oz.) pkg. broccoli spears
• 1 (10 oz.) pkg. cauliflower
• 2 medium chopped onions

1. Preheat oven to 350u0b0.
2. In skillet, brown roast in oil.
3. Place in baking dish.
4. Add flour to drippings in skillet and cook and stir until browned.
5. Add buttermilk, water, bouillon, thyme and pepper.
6. Cook and stir until bouillon dissolves and mixture thickens.
7. Place vegetables and onions around the roast, then add sauce over meat.
8. Bake 1 hour and 45 minutes or until meat is tender.

boneless beef chuck roast, vegetable oil, flour, buttermilk, water, beef bouillon crystals, thyme, pepper, carrots, broccoli spears, cauliflower, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572960 (may not work)