CHUCKWAGON ROAST
3-4lb boneless chuck roast
3 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
1 cup buttermilk
1 cup water
4 beef flavored bouillon cubes
1/2 tsp. thyme or fresh sprigs
1/2 tsp. rosemary or fresh sprigs
salt & pepper to taste
4 carrots, chopped
2 medium onions, chopped
7-8 baby potatoes, sliced in half
preheat oven to 350 degrees F.
in a large skillet brown roast in hot oil, move to roasting pan. add carrots and potatoes to roasting pan, set aside. add flour to drippings in skillet and cook till browned, stirring continuedly. slowly add buttermilk, water, herbs, and salt, pepper and bouillon. Stir over medium high heat until bouillon is dissolved and gravy begins to thicken. remove from heat and pour gravy over roast. Cover and cook in preheated oven for 2 hours or until meat is tender.
*you can also cook this in a crock pot 4 -6 hours on high or 6 -8 hours on low
#FallFlavors #chuckwagonroast #dinnertime #vintagerecipes