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Roast & Vegetable Gravy

 
Roast & Vegetable Gravy
18

Great smell and supper to come home to on a cold winter day. The roast falls apart and with the vegetables makes a wonderful chunky gravy. Our favorite to serve over garlic mashed potatoes. Use whatever size roast and just add more vegetable to your liking.

Yield

4

servings

Prep

20

min

Cook

8

hrs

Ready

8

hrs

 

Ingredients

1 Deer, Elk or Antelope Roast (could use beef)

1 onion, chopped

2 large celery stalks, sliced or diced

2+ large carrots/1 lb baby carrots or more if you like, sliced or diced

A couple cloves of garlic, minced garlic or garlic powder

3/4 cup flour (more or less depending on how thick you like your gravy)

3 cups beef broth (3 beef bouillon cubes in 3 cups hot water)

1 can diced tomatoes around 16 ounces

1/4 teaspoon dried thyme

1 bay leaf

1 can cream of mushroom soup

Directions

Throw all ingredients in a slow cooker and cook on low 8+ hours until the roast is falling apart in the gravy. Remove bay leaf. Serve over garlic mashed potatoes, noodles or rice.

 

* not incl. in nutrient facts

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