A delicious Whole30 compliant roast meat gravy that can be used with beef, lamb, turkey, chicken …!
Who doesn’t love roast meat, smothered with gravy? If that’s you, then I won’t blame you for not reading any further on this post. But if you are like me and my family, and you LOVE roast meat gravy, have I got the recipe for you? And it comes courtesy of the Whole30 cookbook.
I originally made this gravy along with the beef, according to the Slow Cooker Italian Beef Roast recipe when I was doing my second Whole30 earlier this year. I found that the beef became pretty dry, which could have entirely been due to my ineptness at using the slow cooker for a roast (see my other beef roast recipe for thoughts on that!). And then I tried it with some turkey that we were feeding some friends who came over for lunch one day. And then I tried it with lamb. Every time I’ve made it, I have absolutely loved it. And so have the rest of the family. So will you – and it’s so easy!
The one thing I will recommend is searing the meat (whatever variety you go for) before putting it in the slow cooker. It just seems to help hold its juices a little bit longer. But if you don’t, this will still taste amazing!
Roast meat gravy
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 1 large onion cut into wedges
- 1 1/2 tablespoons dried parsley
- 1 tbs Italian seasoning
- 1 tbs fennel seeds
- 1 tsp garlic salt
- 1 tsp black pepper
- 2/3 cup beef broth or chicken or vegetable
- 2 tbs tapioca starch
Instructions
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Place the chopped onion in the bottom of the slow cooker.
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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.
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Rub the mixture on all side of the meat of choice.
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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.
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Add the broth to the slow cooker, cover and cook for 4-6 hours or until done.
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When cooked through, remove the meat and allow to rest.
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Pour the broth, spice and onion mixture into a food processor and blend until all the onions have been combined.
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Combine some of the mixture with the tapioca starch until a paste is formed.
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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.
Recipe Notes
Adapted from The Whole30 cookbook
