Buttermilk 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 flavor bouillon or 4 cubes
• 1/2 tsp. thyme leaves
• 1/4 tsp. pepper
• 4 medium carrots, cut in 1-inch pieces
• 2 medium onions, cut in wedges
• 1 (10 oz.) pkg. frozen broccoli spears, thawed and cut into pieces
• 1 (10 oz.) pkg. frozen cauliflower, thawed

1. Preheat oven to 350u0b0.
2. Brown the roast in the oil in a skillet.
3. Reserve drippings in skillet.
4. Place the roast in a 3-quart roasting/baking pan.
5. Add the flour to the drippings in the skillet; cook and stir until browned.
6. Add buttermilk, water, bouillon, thyme and pepper.
7. Cook until bouillon dissolves and mixture thickens slightly (ten minutes).
8. Place carrots and onions around meat; spoon sauce over meat.
9. Cover; bake 1 hour and 45 minutes or until meat is tender.
10. Add remaining vegetables and bake 10 minutes longer or until tender.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071482 (may not work)