Slow Cooked Roast & Gravy with Mashed Potatoes

By á-23189

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, roughly chopped
• 2 lbs. tip roast, cut into large pieces
• salt & pepper, to taste
• 1-10.5 oz. can beef consomme
• 1 can water
• 2 bay leaves
• 3/4 teaspoon dried thyme leaves
• 3 tablespoons softened butter
• 3 tablespoons flour
• more water, if needed

Preparation

Step 1

Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over medium heat. Once pot is hot, sauté onions for 3 minutes. Stir in garlic and cook another minute. Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in beef consommé, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and stir to coat in gravy. Turn heat to low to keep warm before serving.

Serve with Mashed Potatoes.

4 servings