Note: This can also be served over noodles if you would prefer. If so, you will have to add plain water in place of the potato water when making the gravy.
- Place the meat in the bottom of the slow cooker.
- Pour beef broth over the meat and place the onion slices on top of the meat.
- Salt and pepper to taste.
- Sprinkle the envelope of onion soup mix over everything. Place the cover on the slow cooker and turn it on low. Allow to cook on low for 8 hours or cook for 1 hour on high and then turn down to low and cook for 5 to 6 hours.
- Approximately an hour before the meat is done, cook your potatoes and mash them. Cook the potatoes with enough water to just cover the potatoes. Save the potato water to make the gravy.
- When the meat is done, take it out of the slow cooker and remove it from the bones and discard any fat. Cut or pull apart into bite size pieces.
- Skim fat off the liquid in the slow cooker or use a gravy separator to pour off the grease and strain scraps. Pour all of the liquid into a large saucepan.
- Place meat back into the slow cooker and turn on low while making the gravy.
- Add the potato water to the saucepan with the juices; begin to cook over medium-high.
- Make a thickener for the gravy by mixing approximately 1/4 cup of flour to 1 cup of water. Shake to mix thoroughly and pour gradually into the liquid mixture, stirring constantly as you add the thickener. You may have to mix up and add more than 1 batch of thickener to get your desired consistency for the gravy.
- Cook until mixture comes to a full boil and thickens to the desired consistency. You will have to determine how much thickening to add as you are making the gravy.
- Add additional seasoning if necessary but it should be fairly flavorful already. When the gray is done to your liking, pour it back in the slow cooker.
- Turn slow cooker on high just long enough to get meat and gravy hot for serving.
- Serve over the mashed potatoes.
|Prep Time: 20 minutes|
Cook Time: 6 or more hours
Container: 6-quart slow cooker
|-||5 pounds beef shanks (soup bone) or stew meat|
|-||2 cups beef broth |
|-||1 packet onion soup mix |
|-||1 onion - large|
|-||2 teaspoons salt |
|-||1/2 teaspoon pepper |
|-|| 4 to 5 lbs. potatoes, mashed|