Cracker Barrel Roast Beef Gravy Recipe
You won’t believe how the blend of beef juices, a splash of cornstarch, and a secret ingredient transform into a silky smooth sauce.I find using a bit of pressure cooker liquid adds depth and flavor to the mix.Make sure you don’t skip resting the beef as those juices are integral for a flavorful concoction.This gravy is delightful on mashed potatoes or drizzled over the tender roast beef itself.
Ingredients
- 3 lb Beef Roast
- 1 can Beefy Mushroom Soup 10.5 oz
- 1 cup Beef Broth
- 1 packet Onion Soup Mix
- 3 tbsp Cornstarch
- 2 tbsp Water
- Salt and Pepper to taste
Instructions
- Season the beef roast generously with salt and pepper.
- Place it in a slow cooker.
- Add the beef broth and onion soup mix.
- Cover and cook on low for about 8 hours, or until the roast is tender.
- Once cooked, remove the beef from the slow cooker and set it aside.
- Reserve the cooking juices for the gravy.
- In a bowl, combine cornstarch and water to form a smooth slurry.
- Mix it well to avoid clumps.
- Transfer the cooking juices to a pot on the stove.
- Bring it to a gentle simmer over medium heat.
- Gradually whisk the cornstarch slurry into the simmering juices.
- Stir continuously until the gravy thickens to your desired consistency.
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