Beef and Gravy

This was super flavorful and yummy. Cole saw it and started complaining that he hates gravy but once he ate it, he really liked it. We put ours on top of mashed potatoes, but it would be yummy on rice, pasta, probably even quinoa or something else a little more healthy. ;)

• 2-3 pounds beef, like a chuck roast (cut into 2 or 3 pieces)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup yellow onion, diced
• ¼ teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1 ½ cups beef broth or stock
• 1 tablespoon ketchup
• 1/3 cup flour
• 6-7 tablespoons water
• 1/2 cup sour cream

Place the meat, salt, pepper and onion in a slow cooker. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.

Cook for 7-9 hours on low, or 4-5 on high. (Or as I often do, a combination of both.)

About 30 minutes before serving, combine the flour and water in a small bowl, whisking to combine well. The roux should be thick but still pourable. Pull out the chunks of meat from the slow cooker. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the juices and to avoid lumps. Shred the meat with 2 forks and put back into the sauce.

Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving.


If it makes way too much, I'm sure you could freeze portions in ziploc bags and then thaw the day before in the fridge and reheat over the stove.