Serves: 6
Total Calories: 484
In a large skillet over medium-high heat, brown roast in oil on all sides. Remove roast to a slow cooker, reserving drippings; top roast with onion and set aside. Add flour to drippings in skillet; cook and stir until brown. Add buttermilk, water, bouillon, thyme and pepper; cook and stir until thickened. Pour gravy over roast and onion in slow cooker. Cover and cook on low setting for 5 to 7 hours.
This Angie’s Pot Roast with Buttermilk Gravy recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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