chuck wagon roast with vegetables

Name: Chuck Wagon Roast with Vegetables
Prep time: 15 min
Cook time: 4 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1 - 3 pound boneless chuck roast; 2 tablespoon(s) oil; 3 tablespoon(s) all purpose flour; 1 cup(s) water; 1 cup(s) buttermilk; 4 teaspoon(s) instant beef soup boullion (or use 1 cup good beef stock instead of water and bouillon); 1/2 teaspoon(s) crushed thyme leaves; 1/4 teaspoon(s) pepper; 4 - medium carrots, peeled and cut into 1-inch pieces; 2 - medium onions, cut into wedges; 3 cup(s) frozen broccoli flourets, thawed (i use 1 crown of fresh broccoli); 2 cup(s) frozen cauliflower flourets, thawed (1/2 head of fresh cauliflower)

(3 RATINGS)

145 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Jul 25, 2012

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!

Rate

prep time 15 Min

cook time 4 Hr 20 Min

method Roast

yield 4-6 serving(s)

Ingredients

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

How To Make chuck wagon roast with vegetables

Step 1

Preheat oven to 325°F.

Step 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.
Step 3

Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
Step 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.
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