Dinner

Chuckwagon Roast and Vegetables is for Dinner.

Chuckwagon Roast and Vegetables takes 15 minutes to prepare.

Chuckwagon Roast and Vegetables takes 135 minutes to cook.

Chuckwagon Roast and Vegetables makes 7 servings.

The ingredients for Chuckwagon Roast and Vegetables are:

3 pounds boneless beef roast
3 tablespoons coconut oil (or your oil of preference)
3 tablespoons whole wheat flour
1 cup low fat buttermilk
1 cup water
4 beef bouillon cubes
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper
4 medium carrots, peeled, and cut into 1-inch pieces
2 medium onions, peeled, and cut into wedges
10 ounce pkg. frozen broccoli spears, thawed and cut into pieces
10 ounce pkg. frozen cauliflower, thawed

Here is how you make Chuckwagon Roast and Vegetables:

Preheat oven to 350 degrees. In large skillet, brown roast in oil. Place in 3 quart roasting or baking pan. Add flour to drippings in skillet. Cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 10 minutes. Place carrots and onions around meat. Spoon sauce over meat. Cover and bake 1 hour and 45 minutes or until meat is tender. Add remaining vegetables. Bake 10 minutes longer or until tender. Makes 6 to 8 servings. Calories calculated at 7 servings.Number of Servings: 7Recipe submitted by SparkPeople user MUPPETTHEPUPPET.

The nutritional information for Chuckwagon Roast and Vegetables is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 440.9

• Total Fat: 23.1 g
• Cholesterol: 127.7 mg
• Sodium: 695.0 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 3.3 g
• Protein: 43.9 g