starch-free, coconut-free, dairy-free GRAVY, oh and potroast
3lb chuck roast
1 yellow onion, quartered
handful baby carrots
thyme & rosemary
Preheat oven to 275. Heat some fat in a Dutch oven or lidded fryer. Fry onions and carrots and brown them slightly. Set veggies aside. Add a little more fat, if necessary, and sear the roast on both sides (about 3m per side). Return veggies to pan, add enough broth to come about half way up the sides of the roast. Cover and cook in oven for about 3 hours until roast is tender. When roast is done, move it to a cutting board.
Gravy: Now you have a pan full of soggy onions and juice. Simply use your stick-blender to puree the onions (and carrots). If you have a ton of juice, you might want to set some aside so the gravy isn't too thin and add to taste.
There's something about well-cooked onions that makes a lovely thick gravy that doesn't separate and isn't clear and glossy like a tapioca-thickened sauce. It's not super onion-y either, maybe due to the excessive cooking time.
Sounds delicious! Thanks for the tip!