1 (3 to 4 lb.) boneless beef chuck roast
3 tbsp. vegetable oil
3 tbsp. flour
1 c. buttermilk
1 c. water
4 tsp. instant beef bouillon or 4 cubes
1/2 tsp. thyme leaves
1/4 tsp. pepper
4 med. carrots, cut into 1 inch pieces
2 med. yellow onions, cut into wedges
1 (10 oz.) pkg. frozen broccoli spears, thawed and cut into pieces
1 (10 oz.) pkg. frozen cauliflower, thawed

Preheat oven to 350 degrees. Brown roast in oil. Place in roasting pan. Add flour to skillet drippings and 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 in roasting pan. Spoon sauce over meat. Cover and bake for 1 hour and 45 minutes or until meat is tender. Add the remaining vegetables and bake for 10 minutes longer or until tender. Serves 6 to 8.