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. 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

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 350u0b0 or until meat is tender.
8. Add remaining vegetables.
9. Bake 10 minutes longer or until tender.
10. Refrigerate leftovers.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857946 (may not work)