Chuckwagon Roast and Vegetables

By kathya5084

This is from the 1989 All American Brand Name Cook Book. It's one of Marty's favorites - he loves the gravy! I made changes to the original recipe and doubled the gravy.

Ingredients

• 1 3 1/2 to 4 pound boneless beef chuck roast
• salt and pepper
• 6 tablespoons oil, divided in half
• 6 tablespoons flour
• 2 cups buttermilk
• 2 cups water
• 8 beef bouillon cubes or 2 1/2 tablespoons concentrated beef base such as Better than Bouillon or 2 cups beef stock instead of water
• 1 teaspoon crushed thyme leaves
• 2 cups carrots, cut into 2 inch chunks (or whole baby carrots)
• 2 medium onions, cut into wedges
• 4-5 medium red or yellow potatoes cut into 2 inch chunks

Details

Servings 8
Preparation time 20mins
Cooking time 200mins

Preparation

Step 1

Preheat oven to 350 degrees
The original recipe says to brown in a skillet and transfer to a large baking dish then make the gravy and pour over all, which you can do if you like. If using a baking dish, line with aluminum foil.
I prefer to use a large 8 1/2 qt heavy dutch oven. Lightly season the roast with salt and pepper. Brown roast on both sides in 3 tablespoons of hot oil over medium heat. Remove roast and set aside. Turn heat to med-low and add remaining 3 tablespoons of oil. Heat oil to shimmering and scrape the brown bits off the bottom. Add flour to skillet; cook and stir until smooth. Let cook for 6 minutes, stirring occasionally. Add buttermilk, water, bouillon, thyme. Cook and stir until bouillon dissolves (if using cubes) and mixture thickens slightly, about 10 minutes. Add roast back to dutch oven and pour in vegetables. Stir to coat in gravy and spoon some gravy over the roast. Cover tightly with foil and add lid. Bake for 2 1/2 to 3 hours or until meat is tender. (Approx. 2.5 minutes per ounce of meat)
Calories:
Chuck Roast = 64 per ounce
Gravy = 100 per 1/2 cup
Red Potatoes = 60 per 1/2 cup
Carrots = 83 per cup