Angie’s Pot Roast with Buttermilk Gravy

By carvalhohm

Ingredients

• 3-lb. beef chuck roast
• 3 T. oil
• 1 onion, chopped
• 3 T. all-purpose flour
• 1 c. buttermilk
• 1 c. water
• 4 T. beef bouillon granules
• 1/2 t. dried thyme
• 1/2 t. pepper

Preparation

Step 1

In a large skillet over medium-high heat, brown roast in oil on all sides.

Remove roast to a slow cooker, reserving drippings; top roast with onion and set aside. Add flour to drippings in skillet; cook and stir until brown. Add buttermilk, water, bouillon, thyme and pepper; cook and stir until thickened.

Pour gravy over roast and onion in slow cooker. Cover and cook on low setting for 5 to 7 hours.