Buttermilk Roast And Vegetables

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
• 12 tsp thyme leaves
• 14 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

Directions

1. Preheat oven to 350
2. Brown the roast in the oil in a skillet
3. Reserve drippings in skillet
4. Place the roast in a 3-quart roastingbaking 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