Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, irvixen's pot roast with buttermilk gravy (crock pot). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first 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 it.
The ingredients needed to make Irvixen's Pot Roast With Buttermilk Gravy (crock Pot):
- Get Beef roast or venison roast
- Prepare Olive or canola oil
- Make ready Onion, chopped or halved and sliced
- Make ready Buttermilk (if you have none: 1 tbsp vinegar or lemon juice and enough milk to equal one cup. Stir and let sit 5 minutes)
- Make ready Beef bullion granules or 4 beef bullion cubes
- Make ready Water
- Get Dried thyme
- Make ready Pepper
- Prepare Cornstarch or flour
Steps to make Irvixen's Pot Roast With Buttermilk Gravy (crock Pot):
- Brown roast in oil on all sides. Place in large slow cooker and top with onions.
- In same skillet, add buttermilk, water, bullion, thyme and pepper. Bring to simmer.
- Mix cornstarch with enough cold water to make a watery paste. Add to skillet and simmer/ stir until thickened.
- Pour gravy over roast. Cover and cook on low for 5-7 hours.
- 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!
- From Farmhouse Cookbook
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