Buttermilk Roast and Vegetables
Buttermilk Roast And Vegetables is an moderately easy dinner. Made with 1 (3 lb.) boneless beef chuck roast, 3 tbsp. vegetable oil, 3 tbsp. flour, 1 c. buttermilk and 1 c. water, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Brown the roast in the oil in a skillet.
Reserve drippings in skillet.
Place the roast in a 3-quart roasting/baking pan.
Add the flour to the drippings in the skillet; cook and stir until browned.
Add buttermilk, water, bouillon, thyme and pepper.
Cook until bouillon dissolves and mixture thickens slightly (ten minutes).
Place carrots and onions around meat; spoon sauce over meat.
Cover; bake 1 hour and 45 minutes or until meat is tender.
Add remaining vegetables and bake 10 minutes longer or until tender.
π· Perfect Pairings
Complete your meal with these
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