It is cold outside today. My grandma used to say, "Colder than a well digger's hinie." 'Nuff said.
It is the kind of day for a warm crockpot meal. Here's what I had in mind.
3 pound beef chuck pot roast
Salt and black pepper
1 pound turnips, cut into chunks
1 medium onion, sliced
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup beef broth
Season beef with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in slow cooker. Place beef over vegetables. Pour broth over beef. Cover; cook on low 8 hours or until beef is fork-tender.
Transfer beef to serving platter. Arrange vegetables around beef. Discard bay leaves.
To make gravy, remove one cup broth and it let stand 5 minutes. Skim off fat. Transfer remaining juices to a saucepan and heat to a boil. Mix 1 teaspoon xanthan gum with reserved broth until smooth. Stir this mixture into boiling juices, stirring constantly 1 minute or until thickened.
You might also want some carrots if you can afford the carbs.