Chuck Wagon Roast with Vegetables

Amy Herald

By
@Meave

I got this recipe out of the 1989 All American Brand Name Cook Book, my mother in law gave to me as a Christmas gift the year before I married her son. This is an amazing roast. It tastes delicious! I did change the cooking instructions over the years as my way makes for a much more tender roast. This recipe also works nicely with a round roast. I like to serve it with a side of rice and gravy!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

4 Hr 20 Min

Method:

Roast

Ingredients

1
3 pound boneless chuck roast
2 Tbsp
oil
3 Tbsp
all purpose flour
1 c
water
1 c
buttermilk
4 tsp
instant beef soup boullion (or use 1 cup good beef stock instead of water and bouillon)
1/2 tsp
crushed thyme leaves
1/4 tsp
pepper
4
medium carrots, peeled and cut into 1-inch pieces
2
medium onions, cut into wedges
3 c
frozen broccoli flourets, thawed (i use 1 crown of fresh broccoli)
2 c
frozen cauliflower flourets, thawed (1/2 head of fresh cauliflower)

Directions Step-By-Step

1
Preheat oven to 325°F.
2
In a large skillet, brown roast in oil. Place in 3-quart roasting or baking pan. (I use a baking pan and wrap roast tight in foil) Add flour to drippings; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes.
3
Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
4
Add carrots and continue to bake for 2-3 hours more or until roast is tender. Add remaining vegetables; bake 15-20 minutes longer or until vegetables are tender.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Hashtags: #vegetables, #roast