Irvixen's Pot Roast With Buttermilk Gravy (crock Pot)
Irvixen's Pot Roast With Buttermilk Gravy (crock Pot)

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Ingredients requirements Irvixen's Pot Roast With Buttermilk Gravy (crock Pot):
  1. You need 4 lb - Beef roast or venison roast
  2. You need 3 tbsp for Olive or canola oil
  3. Require 1 Onion, chopped or halved and sliced
  4. Make ready 1 cup of Buttermilk (if you have none: 1 tbsp vinegar or lemon juice and enough milk to equal one cup. Stir and let sit 5 minutes)
  5. Need 4 tbsp for Beef bullion granules or 4 beef bullion cubes
  6. Need 1 cup Water
  7. Prepare 1/2 tsp for Dried thyme
  8. Make ready 1/4 tsp - Pepper
  9. You need 2 tbsp - Cornstarch or flour
Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) process:
  1. Brown roast in oil on all sides. Place in large slow cooker and top with onions.
  2. In same skillet, add buttermilk, water, bullion, thyme and pepper. Bring to simmer.
  3. Mix cornstarch with enough cold water to make a watery paste. Add to skillet and simmer/ stir until thickened.
  4. Pour gravy over roast. Cover and cook on low for 5-7 hours.
  5. I usually thicken the gravy after the roast is done by repeating the cornstarch water process before serving. Hubby likes his gravy thicker :) - Serve with mashed potatoes!
  6. From Farmhouse Cookbook

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