Shared by DeniseM
Pot roast and gravy is the best! It's a total family favorite and brings me back to my childhood days. Who doesn't love it? It's just so darn yummy.
Ingredients:
1 Chuck Roast
2 Cartons of beef stock
1 Onion, or if you can’t have an onion yet, use onion powder
1 stick butter
2 tsp garlic powder
2 tsp onion powder
1 Tbsp Worcestershire sauce
1/2 tsp xanthan gum (low-carb thickener)
Salt and Pepper
One and Done seasoning or any seasoning you like.
Take roast and sprinkle all over with the seasoning of choice. Heat a large pot with a thin layer of olive oil on medium-high heat. Sear the roast on all sides then you can either cook the roast on top of the stove for about six hours or until tender or put it in a crockpot and cook for about eight hours. If you have an instant pot, that would work, too, but I don’t know about the times or how to use one.
Next, add the beef stock to hopefully cover the roast. add large pieces of onion and a sprig or two of rosemary to flavor the broth, but the onion can be eaten. Then, cook as directed.
When done, remove the roast, onion, and rosemary.
Put the broth on top of the stove if using the crockpot, or leave it in the pan. Boil the stock to reduce as much as possible, then add all the other ingredients except the xanthan gum and taste and adjust accordingly.
When broth is reduced and tastes how you like it, have a whisk ready, sprinkle the xanthan gum in, and whisk very fast. You don’t want it to cook in little lumps. Let that cook for a few minutes and see if it gets thick enough. Add very small ~ amounts of this at a time. You want to use as little as possible. It can alter the taste if you use too much.
Put the roast back in the gravy. Enjoy!
What a great meal served with Cajun Green Beans and Cauliflower Mash a la George. Don’t forget to serve it with the gravy on top!