• 3-4 lb. beef roast (roast of your choice)
  • 1 envelope of onion soup mix
  • 1/2 tsp. of dried thyme, crushed
  • 2 cans of Cola
  • 1/4 cup self rising or all purpose flour and water to make a slurry for thickening

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  1. Add roast to slow cooker, sprinkle with onion soup mix and thyme; pour cola all around.
  2. Cover. Cook on Low for 7-8 hours. Remove, and let stand before slicing.
  3. While roast is resting, transfer the drippings to a skillet. If you’re using a higher fat content roast, you’ll want to use a fat separator to skim off some of the fat first.
  4. Combine 1/4 cup of flour with just enough water to dissolve it. Mix completely so that there are no lumps.  Whisk into the pan drippings and put on a hot burner, whisking constantly until mixture thickens.  Reduce heat and simmer for 15 minutes, whisking regularly.
  5. Slice the meat and place on a platter; drizzle gravy mixture from step 4 on top of the meat and put the remaining gravy in a gravy boat for the table.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

 

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