Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds beef chuck roast or sirloin, trimmed of excess fat, (cut into large bite size pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion, chopped ((may sub 1 teaspoon onion powder))
  • 4-6 garlic cloves, minced ((may sub 1 teaspoon garlic powder))
  • 1-4 tablespoons unsalted butter ((in directions))
  • 1/2 cup all-purpose flour
  • 4 cups low sodium beef broth
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons beef bouillon
  • 1/2 tsp EACH dried parsley, paprika
  • 1/4 tsp EACH dried oregano, dried thyme

Instruction

  • While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add beef (work in 2 batches if needed) to the very hot skillet and sear on each side, about 2 minutes per side. Transfer seared beef to a lightly greased 6-quart (or larger) slow cooker and top with onions and garlic.
  • To the remaining juices left in the skillet, melt 1-4 tablespoons butter. The amount of butter will depend on how much juices/fat are left from searing your meat. You want approximately 1/2 cup between the juices and the butter. Whisk the flour into the butter and cook for 2 minutes over medium heat.
  • Whisk in all the remaining Gravy ingredients. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy (gravy will thin once cooked with the beef). Add the gravy to the slow cooker and stir to combine.
  • Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt in your mouth tender. Season with additional salt and pepper to taste. Serve with potatoes, pasta or rice.