👉Ingredients:
🔸️1 (4-pound) beef roast (such as chuck or eye of round)
🔸️Salt and pepper to taste
🔸️1 onion, sliced
🔸️4 cloves garlic, chopped
🔸️1 tablespoon fresh rosemary, chopped (or 1/2 tbsp dried)
🔸️1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
🔸️1 cup beef broth
🔸️2 tablespoons flour (use rice flour for gluten-free)
🔸️1 teaspoon Dijon mustard (optional)
🔸️1 tablespoon Worcestershire sauce
🔸️2 teaspoons coarsely ground black pepper
🔸️Salt to taste
👉Instructions:
✅️1. Prep the Roast: Season the roast generously with salt and pepper.
✅️2. Layer the Flavor: Place the roast in the slow cooker. Top with sliced onions, chopped garlic, rosemary, thyme, and pour in the beef broth.
✅️3. Slow Cook: Cover and cook on low for 8–10 hours until the meat is tender and falling apart.
✅️4. Make the Gravy: Remove the roast and set it aside to rest.
◾️Skim 4 tablespoons of fat from the juices left in the slow cooker and transfer to a saucepan over medium heat.
◾️Whisk in the flour and cook until lightly golden.
◾️Slowly pour in the remaining juices from the slow cooker while stirring constantly.
◾️Add Dijon mustard and Worcestershire sauce. Simmer until thickened (about 5–10 minutes).
◾️Season with additional salt and pepper if needed.
✅️5. Serve: Slice or shred the roast and serve with the rich gravy poured over the top. Perfect with mashed potatoes or roasted veggies!
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