Irvixen's Pot Roast With Buttermilk Gravy (crock Pot)

• 4 lb Beef roast or venison roast
• 3 tbsp Olive or canola oil
• 1 Onion, chopped or halved and sliced
• 1 cup Buttermilk (if you have none: 1 tbsp vinegar or lemon juice and enough milk to equal one cup. Stir and let sit 5 minutes)
• 4 tbsp Beef bullion granules or 4 beef bullion cubes
• 1 cup Water
• 1/2 tsp Dried thyme
• 1/4 tsp Pepper
• 2 tbsp Cornstarch or flour

1. Brown roast in oil on all sides.
2. Place in large slow cooker and top with onions.
3. In same skillet, add buttermilk, water, bullion, thyme and pepper.
4. Bring to simmer.
5. Mix cornstarch with enough cold water to make a watery paste.
6. Add to skillet and simmer/ stir until thickened.
7. Pour gravy over roast.
8. Cover and cook on low for 5-7 hours.
9. I usually thicken the gravy after the roast is done by repeating the cornstarch water process before serving.
10. Hubby likes his gravy thicker :) Serve with mashed potatoes!
11. From Farmhouse Cookbook

beef roast, olive, onion, buttermilk, bullion, water, thyme, pepper, cornstarch

Taken from cookpad.com/us/recipes/338780-irvixens-pot-roast-with-buttermilk-gravy-crock-pot (may not work)