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chuck wagon roast with vegetables

(3 ratings)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

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!

(3 ratings)
yield 4 -6
prep time 15 Min
cook time 4 Hr 20 Min
method Roast

Ingredients For chuck wagon roast with vegetables

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

How To Make chuck wagon roast with vegetables

  • 1
    Preheat oven to 325°F.
  • 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.
  • 3
    Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
  • 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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