1 (3 lb.) chuck roast, boneless
3 tbsp. vegetable oil
3 tbsp. flour
1 c. buttermilk
1 c. water
4 tsp. instant beef bouillon
1/4 tsp. pepper
4 med. carrots
2 med. onions
Broccoli and/or cauliflower, fresh or frozen

Preheat oven to 350 degrees. Brown roast in oil in large skillet. Remove and place in baking pan. Add flour to drippings in skillet; cook and stir until browned. Add next 4 ingredients and stir until bouillon dissolves. Cook over low heat about 10 minutes. Mixture will thicken. Place cut up carrots and onions around meat; pour sauce over all. Cover and bake 1:45 or until meat is tender. Add remaining vegetables; bake 10 minutes or until tender.