SLOW COOKED BEEF IN GRAVY
3 tablespoons of avocado oil
1 1/2 – 2 pounds of top round roast, sirloin steak, chuck roast, rump roast or pork butt
1 medium Vidalia onion, sliced
8 ounces mushrooms, cleaned & sliced (I LOVE Beech mushrooms – see note)
2-3 cloves garlic, minced
1 red bell pepper, sliced
2 cups beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon each of thyme, tarragon and oregano
FRESH ground salt and pepper, to taste
2-3 tablespoons of cornstarch whisked together with 2 tablespoons of beef broth
- Heat oil in a large non-stick frying pan over medium heat.
- Add beef, sautéing on both sides until it browns.
- Spray the slow cooker liner with non-stick spray.
- Add the onion, peppers, mushrooms, and garlic on the bottom then the beef slices on top.
- Whisk together the beef broth, Worcestershire and seasonings. Pour over top of meat and veggies.
- Cook on HIGH for 5 hours.
- 30 minutes before the end, fold in the cornstarch mixture, stirring together evenly.
- Thinly slice meat and serve over noodles, baked potatoes, rice, or hard-crusted sourdough bread topped with gravy.
NOTES:
- If using Beech mushrooms DO NOT add them until the last 1/2 hour. They also don’t need to be sliced. They have a wonderful nutty flavor.
- The last time I made this I forgot to take the roast out of the freezer. So I couldn’t sear it, but it worked out even better than normal!