Roast & Vegetable Gravy
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 servingsPrep
20 minCook
8 hrsReady
8 hrsIngredients
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
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.
