Crockpot Beef and Gravy

• Meat

  • 3 lb Fairly thin beef, frozen

• Produce

  • 1 tsp Dill weed
  • 2 tsp Garlic
  • 8 oz Mushrooms, fresh
  • 1 Onion, large

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Oat fiber
  • 1 Salt
  • 1 Salt and black pepper
  • 1 Xanthan gum

Found on briana-thomas.com

Description

Ingredients

• 3 lb. frozen fairly thin beef cuts (I used 2 flank steaks and a package of cube steak)
• 1 large onion, sliced
• 8 oz. fresh mushrooms, left whole
• 1 T Worcestershire sauce (or an allergy friendly alternative)
• Salt to taste
• ½ tsp. black pepper
• 2 tsp. crushed garlic (I used Trader Joes brand)
• 1 tsp. dill weed
• Oat fiber (use gluten free, if necessary)
• Xanthan gum
• Salt and black pepper, to taste

Directions

• Place the frozen meat in a crockpot. Top with the onion slices, mushrooms, and seasonings. Cook on high until the beef is tender and cooked through (cook time will vary according to how thick your meat pieces are) - I left mine on high for approximately 5 hours (this isnt really a hard-and-fast number). You may wish to flip the pieces of meat once during cooking for more even cooking as well as to get the spices distributed. When the meat is done, slice it into smaller pieces and let it soak in the juices on the keep warm setting of your crockpot until youre ready to eat.
• To make gravy, use 1 T of oat fiber and ¼ tsp. of xanthan gum for every cup of beef broth. A cup of gravy serves about 4 people. Heat the beef broth in a nonstick saucepan. Whisk in the oat fiber and xanthan gum (add the xanthan gum while whisking so it doesnt clump). Add salt and pepper to taste. Simmer for a few minutes to thicken.
• I served this meal with garlic mashed cauliflower (see a link below for the recipe) and some green peas (Trim Healthy Mamas, go easy on peas in an S setting).