Crockpot Beef and Gravy
THM:S, low carb, sugar free, gluten/egg/dairy/nut free - leave out the onion and this is a THM: Deep S meal!
Serves: 8
  • 3 lb. frozen fairly thin beef cuts (I used 2 flank steaks and a package of cube steak)
  • 1 large onion, sliced
  • 8 oz. fresh mushrooms, left whole
  • 1 T Worcestershire sauce (or an allergy friendly alternative)
  • Salt to taste
  • ½ tsp. black pepper
  • 2 tsp. crushed garlic (I used Trader Joe's brand)
  • 1 tsp. dill weed
For gravy:
  1. Place the frozen meat in a crockpot. Top with the onion slices, mushrooms, and seasonings. Cook on high until the beef is tender and cooked through (cook time will vary according to how thick your meat pieces are) - I left mine on high for approximately 5 hours (this isn't really a hard-and-fast number). You may wish to flip the pieces of meat once during cooking for more even cooking as well as to get the spices distributed. When the meat is done, slice it into smaller pieces and let it soak in the juices on the "keep warm" setting of your crockpot until you're ready to eat.
  2. To make gravy, use 1 T of oat fiber and ¼ tsp. of xanthan gum for every cup of beef broth. A cup of gravy serves about 4 people. Heat the beef broth in a nonstick saucepan. Whisk in the oat fiber and xanthan gum (add the xanthan gum while whisking so it doesn't clump). Add salt and pepper to taste. Simmer for a few minutes to thicken.
  3. I served this meal with garlic mashed cauliflower (see a link below for the recipe) and some green peas (Trim Healthy Mamas, go easy on peas in an S setting).
Recipe by Briana Thomas at