Wednesday, March 19, 2014

Garlic Pepper Roast with Gravy

It's wordless Wednesday....  Except for the hubby who said "why don't you make hearty food like this more often instead because this is awesome?"....  What can I say?  He's all about the meat and potatoes.  I will admit, this was wonderful on a cold day (hopefully not too many more on the horizon!)!

Garlic Pepper Roast with Gravy
 {Garlic Pepper Roast with Gravy}

cut slits for garlicshove slits with garlic
 {Using a sharp knife, cut slits into the roast (left) and then shove garlic cloves in the slits (right)}

Coat roast with fresh ground pepper
 {Coat roast in pepper (fresh ground is the best!)}

thicken sauce with roux
 {Take the liquid from the roast, make a roux and thicken the sauce into gravy}

Garlic Pepper Roast

Serves 4

1-3 pound beef roast
6-8 cloves garlic
2 tablespoons ground black pepper (fresh preferably)
1 cup beef broth
3 tablespoons butter
3 tablespoons flour
  1. Cut slits into roast and stuff garlic into each pocket.
  2. Pour broth into the bottom of a crock-pot.
  3. Place roast on top of broth.
  4. Sprinkle with ground black pepper.
  5. Cook on low for 6-8 hours.
  6. Pour all liquid out of crock-pot.
  7. Heat butter in saucepan.  Add flour to make a roux cooking for 3 minutes.
  8. Add cooked broth to roux and heat until thickened.
  9. Pull roast out of crock-pot and slice.
  10. Serve a slice of garlic pepper roast with gravy.
I'm a gravy girl, and this made delicious gravy.  In fact, I *might* have drank the leftovers....  I have no shame when it comes to gravy!

What is your guilty pleasure when it comes to food?

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