Ingredients:
- 4-5 lbs ribeye roast
- 3 celery stalks, cut into large chunks
- half bag of washed baby carrots
- ½ of a yellow onion, cut into large chunks
- 1 pound bag small red potatoes
- 2 cups water
- 1 tablespoon minced garlic
- 2 tablespoon grass-fed salted butter
- 3 tablespoon + 2tbsp gluten free flour (Kentucky Colonel Gluten Free Seasoned Flour is my fave!)
- 1.5 teaspoon sea salt
- ½ teaspoon coarse ground black pepper
- spray avocado oil
Directions:
- Spray griddle or large skillet with oil and brown roast on all sides
- In crockpot, add potatoes, carrots, onion, celery
- Place browned roast on top
- Cover with 2 cups water
- Add garlic, salt, and pepper
- Cook on high for 6.5 hours
- Make a roux by adding butter to saucepan and melting, then stir in 3 tablespoon gluten free flour until combined
- Put roux plus 2 tablespoon gluten free flour in crockpot and stir
- Cook on low an additional 3o minutes
- Serve and enjoy!
Notes:
- If you don't want to thicken the gravy, you can omit the roux and flour and enjoy it with the broth as is
- Add more slat and pepper to taste as needed
- Use 2 cups beef broth in place of water if you'd like a beefier flavor to the vegetables