Roast meat gravy
(Paleo, Whole30, gluten-free, dairy-free)
cut into wedges
or chicken or vegetable
Place the chopped onion in the bottom of the slow cooker.
In a small bowl (mortar and pestle if needing to crush the spices), combine the parsley, Italian seasoning, fennel seeds, garlic salt and pepper and grind to combine.
Rub the mixture on all side of the meat of choice.
Heat some cooking oil in a large skillet over medium-high heat. Add the meat and brown on all sides. Transfer the meat to the slow cooker.
Add the broth to the slow cooker, cover and cook for 4-6 hours or until done.
When cooked through, remove the meat and allow to rest.
Pour the broth, spice and onion mixture into a food processor and blend until all the onions have been combined.
Combine some of the mixture with the tapioca starch until a paste is formed.
Place the remaining broth in a small saucepan and slowly pour in the tapioca starch mixture. Heat the gravy until reduced in volume and thickened to desired consistency.
Adapted from The Whole30 cookbook
Roast meat gravy http://cookathome.info/roast-meat-gravy/