Slow cooked Roast and Gravy with Mashed Potatoes

Slow Cooked Roast and Gravy with Mashed Potatoes

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

Directions:

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, saute 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
consomme, 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.