Recipe of Homemade Irvixen's Pot Roast With Buttermilk Gravy (crock Pot)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Award-winning Irvixen's Pot Roast With Buttermilk Gravy (crock Pot). It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Irvixen's Pot Roast With Buttermilk Gravy (crock Pot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Irvixen's Pot Roast With Buttermilk Gravy (crock Pot) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to 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 only way I prepare a roast. I struggle with making gravy, and this makes a delicious gravy and it is perfect EVERY time!

Ingredients and spices that need to be Take to make Irvixen's Pot Roast With Buttermilk Gravy (crock Pot):

1. 4 lb Beef roast or venison roast
2. 3 tbsp Olive or canola oil
3. 1 Onion, chopped or halved and sliced
4. 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. 4 tbsp Beef bullion granules or 4 beef bullion cubes
6. 1 cup Water
7. 1/2 tsp Dried thyme
8. 1/4 tsp Pepper
9. 2 tbsp Cornstarch or flour

Instructions to make 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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