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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, irvixen's pot roast with buttermilk gravy (crock pot). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s 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 wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook irvixen's pot roast with buttermilk gravy (crock pot) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Irvixen's Pot Roast With Buttermilk Gravy (crock Pot):
  1. Get 4 lb Beef roast or venison roast
  2. Get 3 tbsp Olive or canola oil
  3. Prepare 1 Onion, chopped or halved and sliced
  4. Take 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. Make ready 4 tbsp Beef bullion granules or 4 beef bullion cubes
  6. Get 1 cup Water
  7. Take 1/2 tsp Dried thyme
  8. Make ready 1/4 tsp Pepper
  9. Make ready 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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