This is a total comfort food recipe. I like fancy food and pretty food as much as the next girl, but look….sometimes you just need comfort food smothered in gravy. This meal checks all the boxes from simplicity to taste, and is a great simple, down home, country style comfort dish. I like to serve it over mashed potatoes, but it’s great over egg noodles to. The gravy has the addition of just a touch of red wine vinegar because it gives the gravy a richness that makes you need seconds, and makes you crave leftovers later that week. The roast can be cooked in your slow cooker or Instant Pot, and can even be done ahead of time, because the gravy is thrown together in just minutes and mixed up with the beef chunks. It’s delicious. Simple and delicious.Print
Rich brown gravy, with tender melt-in-your-mouth beef chunks, served over mashed potatoes.
- 3 lb beef roast
- 5 large russet potatoes (peeled, washed and quartered )
- 1/4 stick butter (for potatoes)
- 2 tbsp heavy cream (for potatoes)
- 4 cups beef stock
- 1 tsp red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 bay leaves
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp corn starch (dissolved in a bit of water to make a slurry)
- Slow cook roast in slow cooker on low for 5 hours. (This is not to the point of fall apart tender, meat will finish cooking in the gravy.) When done, set out to cool, or aside until time to prepare dinner.
- Bring a large stock pot of water to a rolling boil. Add peeled and quartered potatoes and cook on a full boil for 15 to 20 minutes until fork tender. Drain into colander. Return to pan. Add butter, and cream and whip until smooth. Salt to taste.
- Meanwhile, chop cooled roast into 1/2 inch cubes.
- In a large skillet or pot, add stock, seasonings, vinegar, and corn starch slurry. Bring to a simmer on medium high heat until thickened into gravy. Add beef cubes, reduce heat to low and simmer for 20 minutes.
- Serve beefy gravy over mashed potatoes.