Recipe: Chuck Wagon Roast and Vegetables

CHUCK WAGON ROAST AND VEGETABLES

1 boneless chuck roast (about 3 pounds)
3 tablespoons vegetable oil
3 tablespoons flour
1 cup buttermilk
1 cup water
4 teaspoons beef bouillon granules or 4 bouillon cubes
1/2 teaspoon thyme leaves
1/4 teaspoon ground black pepper
4 medium-size carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
1 (10 ounce) package frozen broccoli spears, thawed, cut into pieces*
1 (10 ounce) package frozen cauliflower, thawed*

Preheat oven to 350 degrees F.

In a large skillet, brown the roast in oil. Place beef in a 3-quart roasting or baking pan, leaving drippings in the skillet.

To make the sauce, add flour to drippings in skillet. Cook, stirring until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook, stirring, until bouillon dissolves and mixture thickens slightly, about 10 minutes.

Arrange carrots and onions around beef in roasting pan. Spoon sauce over meat.

Cover and bake 1 hour 45 minutes or until meat is tender. Add broccoli and cauliflower. Cook 10 minutes longer or until vegetables are tender.

Makes 6 to 8 servings
Source: Great American Favorite Brand Name Cookbook