Ingredients:
1 (4-pound) beef roast (e.g., chuck, eye of round, etc.)
Salt and pepper, to taste
1 onion, sliced
4 garlic cloves, chopped
1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1 cup beef broth
2 tablespoons flour (use rice flour for a gluten-free option)
1 teaspoon Dijon mustard (optional)
1 tablespoon Worcestershire sauce
2 teaspoons coarsely ground black pepper
Instructions:
Prepare the Roast:
Season the beef roast generously with salt and pepper.
Place it in the slow cooker and layer the sliced onions, chopped garlic, rosemary, and thyme on top.
Pour the beef broth over the ingredients.
Cook:
Cover and cook on low for 8-10 hours.
Make the Gravy:
Once the roast is done, remove it from the slow cooker and set it aside.
Skim 4 tablespoons of fat from the slow cooker juices and heat it in a saucepan over medium heat.
Sprinkle in the flour, stirring until it turns lightly …
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