Slow Cooker Roast Beef Bites with Gravy

 

I don't know about you, but the cold and darker autumn days have me craving all the comfort food. This is such a simple, but delicious meal that is a total set it and forget it deal. The best part is, not only do you end up with some of the most tender roast beef bites, but you get gravy out of it, too! Serve these roast beef bites and gravy over mashed potatoes and I promise that your whole family will love it. These would also be great with another veggie on the side. So dang good!

Slow Cooker Roast Beef Bites with Gravy

Adapted from Mel’s Kitchen Cafe

3 lbs. chuck or round beef roast, cut into 1-2 inch pieces

salt and pepper, for seasoning

3 Tbsp. olive oil

1 cup diced onions

3 tsp. garlic, minced

3 cups beef broth

1 Tbsp. Worcestershire sauce

1/4 tsp. dried thyme

Gravy

3 Tbsp. butter

3 Tbsp. flour

1 tsp. red wine vinegar

1. Season the beef pieces on all sides with salt and pepper. Heat the oil over medium heat in a skillet until hot and rippling. Add some of the beef in a single layer, not touching, and cook for 30 seconds or until golden brown, flip and brown the other side. Transfer beef to the insert of a slow cooker. Repeat with remaining beef, adding additional oil, if needed (let it heat up before adding more beef pieces).

2. Once the beef has all been browned and transferred to the slow cooker, add the onions to the skillet over medium heat. If the skillet is dry, add a teaspoon or so of oil.

3. Cook the onions for 5 minutes, until translucent. Scrape up any browned bits from the bottom of the skillet. Add the garlic and cook for another minute. Pour in the beef broth and Worcestershire sauce and bring to a simmer, scraping up bottom of pan.

4. Pour mixture into the slow cooker with the beef. Add the thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until beef is tender.

5. Transfer the beef to a dish and cover to keep warm. (At this point you can strain the liquid in the slow cooker to remove any solids/onions or use as is for the gravy.) You should have about 3-4 cups of liquid leftover.

6. For the gravy, in a medium saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook, stirring constantly, for 1-2 minutes until bubbling. Add the reserved liquid from the slow cooker about one cup at a time, whisking vigorously to avoid any lumps.

7. Bring the mixture to a simmer and cook, stirring constantly, until thickened. Stir in the red wine vinegar and season to taste with additional salt and pepper. If the mixture is too thick, thin with additional beef broth.

8. Place the beef pieces on a serving dish. Serve over mashed potatoes with the gravy on top.