Beef Roast Gravy

I needed something new to do with a chuck roast, this was the idea that came to mind.  I decided to make things easy and I must admit it all turned out great.  This gravy would be great served over mashed potatoes or even rice.




2.5 lb. Beef Chuck Roast

2 T Butter

2 T Worcestershire Sauce

1/2 T Balsamic Vinegar

1/2 tsp. Dried Sage

1/2 tsp. Dried Tarragon

1/4 tsp. Dried Thyme

1/2 Small Yellow Onion, minced

2 Cloves Garlic, minced

5 C Water

6T Cornstarch


-In large skillet over medium high heat, melt butter, add in Worcestershire sauce and vinegar.  Dust roast with Garlic Salt (any will work).  Place in pan, sear each side 1-2 minutes.  Place seared roast in crockpot, pour in any remaining searing sauce.

-Place onion and garlic in food processor to get small enough, add to crockpot along with remaining roast ingredients.  Cook low 6 hours, or until meat falls apart.

-Remove meat from crockpot, cover in foil while you make gravy.  Place broth into large pot over medium heat.  Remove 1/2 C Broth and whisk with 6T Cornstarch.  Pour slurry back into pot.  Bring to boil, stirring often.  Once it thickens, add in beef.  Pour over your favorite starchy side.  Enjoy!

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