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Submitted by: Lisa Stanish from Houston, TX
Originally shared on the web 02/17/2011

3-lb. beef chuck roast
3 T. oil
1 onion, chopped
3 T. all-purpose flour
1 c. buttermilk
1 c. water
4 T. beef bouillon granules
1/2 t. dried thyme
1/2 t. pepper

In a large skillet over medium-high heat, brown roast in oil on all sides. Remove roast to a slow cooker, reserving drippings; top roast with onion and set aside. Add flour to drippings in skillet; cook and stir until brown. Add buttermilk, water, bouillon, thyme and pepper; cook and stir until thickened. Pour gravy over roast and onion in slow cooker. Cover and cook on low setting for 5 to 7 hours. Serves 6.