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Teresa's Roast Beef and Gravy

Source of Recipe

Teresa Johnson


List of Ingredients

Cut of roast beef that will fit in your crockpot
1/4 cup flour
1/4 vegetable oil
4 tblsp. flour dissolved in coffee cup of hot water


Recipe

Place roast in a crockpot. Do not add any water or seasonings. Cook on low for about 10-12 hours. While cooking, the meat will create its own juices, which season and tenderize the meat beautifully. It is done when it flakes apart easily with a fork.

To make gravy, pour the juices left in the crockpot through a strainer into a bowl. Set aside. In a heavy skillet, heat vegetable oil. Add 1/4 cup of flour. Stir constantly until a paste is formed. Still stirring, pour strained meat juice into the flour/butter paste. Let simmer slowly. Dissolve 4 tblsp. flour into a coffee cup of extremely hot water. Stir the flour/water thoroughly, making sure there are no lumps. Slowly pour the flour/water mixture into the gravy. Stir until gravy has thickened to the consistency you desire.

To serve, pour the gravy over the beef. Or, serve the beef on French bread sandwich rolls, with the gravy poured over the beef. I usually add mayo, lettuce and pickles to the sandwich.