3 lb. chuck roast
1 quart beef broth (you might not need it all)
1/4 c butter (half of a stick)
1 lb mushrooms, cleaned and sliced
1 onion, chopped
1 t. xanthan gum (more or less)
salt and pepper
16 oz. tub of sour cream
Cook the roast in a crock pot (8 hours on low) with some of the beef broth. Refrigerate the rest of the broth.
When the meat is done, set aside the drippings and broth from the slow cooker.
Remove any big chunks of fat from the meat, and shred it with two forks.
Melt the butter in a big pot or dutch oven.
Saute the onion and mushrooms in the butter.
Measure the drippings and broth from the slow cooker, and add more broth to make at least 5 cups. (It was still very thick and chunky with 5, so you might want more.)
Add that to the onions and mushrooms.
Let it come to a boil.
Add the xanthan gum. (Be careful, because it likes to clump. I sprinkled a little at a time over the surface, stirred it in, and sprinkled a little more.)
Let it boil a bit, to see if it is getting as thick as you like it.
Add salt and pepper to taste.
Stir in the sour cream, and cook for a little longer, so you're sure it is nice and hot (but don't really boil it after the sour cream is in).
Remove from the heat, and serve with buttery cabbage "noodles", shirataki noodles, or cauliflower "rice."
