Chuckwagon Roast and Vegetables

1 3lb. boneless beef chunk roast
3 tbsp. oil
3 tbsp. flour
1 cup buttermilk
1 cup water
1 beef-flavor bouillon
½ tsp. thyme
4 medium carrots, cut into 1” pieces
2 medium onions, cut into wedges
1 10oz. pkg frozen broccoli spears, thawed and cut into pieces
1 10oz. pkg. frozen cauliflower, thawed

In large skillet, brown roast in oil. Place roast in a roasting pan. Add flour
to drippings in skillet; cook and stir until browned. Add buttermilk,
water, bouillon, thyme. Cook and stir until bouillon dissolves and mixture
thickens slightly, about 10 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 bake10 minutes longer or
until tender. Refrigerate leftovers.

Makes 6 to 8 servings