Chuck Wagon Roast with Vegetables
By
Amy Herald
@Meave
1
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!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
4 Hr 20 Min
Method:
Roast
Ingredients
-
13 pound boneless chuck roast
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2 Tbspoil
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3 Tbspall purpose flour
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1 cwater
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1 cbuttermilk
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4 tspinstant beef soup boullion (or use 1 cup good beef stock instead of water and bouillon)
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1/2 tspcrushed thyme leaves
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1/4 tsppepper
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4medium carrots, peeled and cut into 1-inch pieces
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2medium onions, cut into wedges
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3 cfrozen broccoli flourets, thawed (i use 1 crown of fresh broccoli)
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2 cfrozen cauliflower flourets, thawed (1/2 head of fresh cauliflower)
How to Make Chuck Wagon Roast with Vegetables
- Preheat oven to 325°F.
- 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.
- Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
- 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.
