Pot Roast Gravy
This Crockpot recipe takes about a half hour prep time and at least 6 hours of cook time. It makes enough to feed many.
2-3 lbs (or more) boneless country-style beef ribs
1 medium onion (diced)
6 stalks celery (sliced)
4 or more cloves garlic (crushed and diced)
1 1/2 sticks butter
1 cup flour
1 large container V-8
1 box beef or vegetable broth (optional)
3 bay leaves
Fresh Herbs, chopped - basil, rosemary, thyme, or oregano
dried basil and oregano
Salt
Pepper
Cayenne pepper
2 tablespoon vegetable oil
In a large skillet, brown the beef in the vegetable oil adding salt and pepper to each side. When it is brown, place in a large Crockpot on high. In the same skillet, melt 1/2 stick of butter and add onions and celery. Cook on medium until the onions start to turn translucent then add the chopped garlic. Cook for a few more minutes, but don't burn the garlic. Add the onions, celery and garlic to the Crockpot (for best results save the skillet until later). Pour the V-8 into the Crockpot. Add the fresh and dried herbs and the bay leaves. Fill the rest of the pot with water or broth. Add black pepper and cayenne if using. Cover and let it come to a boil. Once it boils, turn down to low and cook for 4-5 hours. Melt the reserved stick of butter in the skillet used earlier, or a in clean pan. Add the cup of flour to the butter and stir until well mixed. Add this mixture to the Crockpot and stir. Taste for salt and pepper. Let it simmer at least another half hour.
This is delicious served in bread bowls or over noodles, mashed potatoes, or rice. It is a hearty, filling meal.