This is an amazing comfort food!

Roast Beef and Gravy
source: Lisa Hawks
Ingredients:

• Roast
• 2 T butter
• 1 onion, chopped
• 2 celery sticks, chopped
•  1/2 tsp. thyme
• 1 t. parsley
• 1/2 tsp. peppercorn
• 2 c. beef broth
• 1-2 c baby carrots

gravy

• 3-4 c beef broth
• 4 T flour
• 4 T water
• salt and pepper to taste

Directions:

1. Heat oven or crock pot to 325 degrees. Put butter in pan. Brown the roast on all sides. Put in a roasting pan or crock pot.
2.  Put celery and onion in pan you browned the beef in. Add more butter if you need it.
3. Add thyme, parsley, and peppercorn. Stir together well. Put on top of roast.
4. Pour beef broth into pan and scrap up bits of beef and seasoning. Pour over the roast. Cover.
5. Cook for 2 hours. Check on the roast occasionally, spoon juices over the top to keep roast from drying out. 
6. After 2 hours pull out the roast and shred it. Strain the juice over the roasting pan or crock pot to get out the peppercorns and veggies.
7. Put the roast back in the pan with the juices. Let it cook for another 45 minutes. Throw in baby carrots and cook for another 45 minutes.
8. Take out the roast and baby carrots.

gravy

1. Add the beef broth for the gravy to the juices left in the crock pot/roasting pan.
2. Mix the flour and water together and add to beef broth. Cook and stir until thickened. Add salt and pepper as needed.