Roast And Vegetables Recipe

Name: Roast And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb.) boneless beef chuck roast; 3 Tbsp. vegetable oil; 3 Tbsp. flour; 1 c. buttermilk; 1 c. water; 4 tsp. instant bouillon or 4 beef bouillon cubes; 1/2 tsp. thyme; 1/4 tsp. pepper; 4 medium carrots, cut 1-inch; 2 medium onions, cut wedges; 1 (10 oz.) frozen broccoli spears, thawed and cut into pieces; 1 (10 oz.) frozen cauliflower, thawed

Servings: persons

1 (3 lb.) boneless beef chuck roast
3 Tbsp. vegetable oil
3 Tbsp. flour
1 c. buttermilk
1 c. water
4 tsp. instant bouillon or 4 beef bouillon cubes
1/2 tsp. thyme
1/4 tsp. pepper
4 medium carrots, cut 1-inch
2 medium onions, cut wedges
1 (10 oz.) frozen broccoli spears, thawed and cut into pieces
1 (10 oz.) frozen cauliflower, thawed

1
In large skillet, brown roast in oil.
2
Place in a roasting or baking pan.
3
Add flour to drippings in skillet.
4
Cook and stir until browned.
5
Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 10 minutes.
6
Place carrots and onions around meat; spoon sauce over meat.
7
Cover; bake 1 hour and 45 minutes in a preheated oven at 350u00b0 or until meat is tender.
8
Add remaining vegetables.
9
Bake 10 minutes longer or until tender.
10
Refrigerate leftovers.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3 lb.) boneless beef chuck roast, 3 Tbsp. vegetable oil, 3 Tbsp. flour, 1 c. buttermilk, and more.

Yes, Roast And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions