Carnivore Craving Pot Roast

4 lb. piece of cheap Beef (Chuck or Blade)
Salt & Pepper
¼ cup Olive Oil
½ large sliced Onion
1 Carton of Low-Sodium Beef Broth
1 large crushed Garlic Clove
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¼ cup White Flour
10 Button Mushrooms, cleaned and quartered
A generous splash of red wine if you’ve got it

I use a heavy-lidded iron pot by Paula Deene for this recipe. Season the beef on both sides, easy on the salt, liberally with the pepper. Heat the oil in the pot. Lay your beef in, as you place it down, lay it away from yourself to avoid hot oil splatters. Brown the beast over high heat on both sides. Add onion around the edges, then broth, garlic clove, a generous dousing of red wine (if you’ve got it) and lid. Reduce to a simmer. Depending on the size of your meat (yes, size matters!), it should take about 2 1/2 hours possibly more. Test the meat edge with a fork. It should pull away easily, almost flake off. Remove meat to a platter, set the lid on top to keep warm. Add mushrooms to the broth and simmer for five minutes. In a bowl, add cold milk slowly to the flour. Beat with a whisk to smooth. Add to simmering broth, stirring as you do. Cook until the mushrooms are tender and the gravy is thick. Pour some over the beast and some into a gravy boat.

Serve with Mashed Potatoes and Glazed Maple Carrots. On the Sticky Scale, this carnivore-pleasing dish is a TEN!