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Friday, April 7, 2017

Crock Pot Roast with Gravy


1 2-3 lb. roast of choice
1 Tbsp Kitchen Bouquet*
3/4 c beef broth
1 can(s) cream of mushroom soup
1 pkg onion soup mix
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper
2 Tbsp butter
2 Tbsp flour

How to make it:

1In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. 
Stir to mix well and set aside.
2Rub kitchen bouquet over the roast, coating all sides. 
Heat a little oil in a large skillet over medium high heat. 
Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks).
Transfer to the crock pot.
3Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened.
Pour gravy over roast.
4Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles.

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