Irvixen's Pot Roast With Buttermilk Gravy (crock Pot)
Irvixen's Pot Roast With Buttermilk Gravy (crock Pot)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, irvixen's pot roast with buttermilk gravy (crock pot). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have irvixen's pot roast with buttermilk gravy (crock pot) using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Irvixen's Pot Roast With Buttermilk Gravy (crock Pot):
  1. Make ready 4 lb Beef roast or venison roast
  2. Make ready 3 tbsp Olive or canola oil
  3. Take 1 Onion, chopped or halved and sliced
  4. Prepare 1 cup Buttermilk (if you have none: 1 tbsp vinegar or lemon juice and enough milk to equal one cup. Stir and let sit 5 minutes)
  5. Take 4 tbsp Beef bullion granules or 4 beef bullion cubes
  6. Prepare 1 cup Water
  7. Take 1/2 tsp Dried thyme
  8. Take 1/4 tsp Pepper
  9. Get 2 tbsp Cornstarch or flour
Steps to make Irvixen's Pot Roast With Buttermilk Gravy (crock Pot):
  1. Brown roast in oil on all sides. Place in large slow cooker and top with onions.
  2. In same skillet, add buttermilk, water, bullion, thyme and pepper. Bring to simmer.
  3. Mix cornstarch with enough cold water to make a watery paste. Add to skillet and simmer/ stir until thickened.
  4. Pour gravy over roast. Cover and cook on low for 5-7 hours.
  5. I usually thicken the gravy after the roast is done by repeating the cornstarch water process before serving. Hubby likes his gravy thicker :) - Serve with mashed potatoes!
  6. From Farmhouse Cookbook

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