Buttermilk Roast And Vegetables - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Brown the roast in the oil in a skillet.
Reserve drippings in skillet.
Place the roast in a 3-quart roasting/baking pan.
Add the flour to the drippings in the skillet; cook and stir until browned.
Add buttermilk, water, bouillon, thyme and pepper.
Cook until bouillon dissolves and mixture thickens slightly (ten minutes).
Place carrots and onions around meat; spoon sauce over meat.
Cover; bake 1 hour and 45 minutes or until meat is tender.
Add remaining vegetables and bake 10 minutes longer or until tender.