On 4/29/2019 6:55 PM, Leonard Blaisdell wrote:
> In article >, jmcquown
> > wrote:
>
>> I salted, peppered and browned a small chuck roast in a bit of canola
>> oil. Then into the crock pot it went. I added chopped onion, celery
>> and a little bit of carrot. A miripoix. Extra minced garlic and some
>> beef broth. Bay leaves, of course. It's covered now and cooking on
>> High until this evening. I might add some thyme about halfway through;
>> I'll have to taste the broth first.
>>
>> I plan to serve this with mashed (russet) potatoes and make a strained
>> beef gravy from the liquid. It will need a bit of thickening; I'll
>> likely use a cornstarch roux.
>
> Just a thought. Pull out the bay leaves and buzz the gravy base with a
> wand blender. That should add some thickening. It'll even add some
> fiber. I don't know if it'll be any good, but it won't need straining
> ;-)
>
> leo
>
I could have done that but I didn't really want bits of the cooked
vegetables incorporated into the gravy. They were there for taste, not
to add anything else.

Jill