Short Cut Saturdays! Clay-Cooked Gravy that makes Everything Better!

Gravy can add so much flavor and moisture to so many things: meats, potatoes, veggies, stuffing, biscuits... the possibilities for gravy are endless!

And this home-made recipe for gravy is a great opportunity to add not only flavor, but loads of nutrition to anything it touches! That's because gravy is typically made with broth as a base. And as we've learned, bone broth is an ancient, traditional super food.

People in every culture have been drinking bone broth for millennia, and it just might be the secret weapon of health in many tribal and traditional societies. But like with many super foods, they are not only nutritious and packed with a powerhouse of vitamins, anti-oxidants, anti-inflammatory properties and minerals, but it adds a depth of flavor like nothing else.

I love to make rice and other grains with a base of broth instead of water for cooking liquid, and I also like to add it to veggies and stir-fries to keep things wet and delicious! Most people don't like to just drink broth straight (though it is mighty tasty with a little real salt as a coffee or tea alternative, especially before bedtime!), but it's a great base for soups, stews and this amazing gravy recipe!


  • 1 stick of real butter (┬Ż c)
  • 1 onion, chopped
  • Mushrooms, chopped (optional)
  • 2 c broth (make it!)
  • ┬╝ c gluten-free flour (substitute with tapioca starch if desired)
  • ┬Ż t herbes de Provence
  • real salt
  • pepper

  1. Melt butter in a cast iron skillet over low to medium heat
  2. Add chopped onions, cooking until soft
  3. Season with salt and pepper
  4. Stir in flour/starch and cook for about a minute
  5. Add broth, Herbes de Provence, and butter paste to VitaClay pot, stirring well
  6. Close, seal and cook on ÔÇťstewÔÇŁ setting for 10 minutes
  7. Before opening, allow gravy to rest on ÔÇťwarmÔÇŁ setting for about 15 minutes, until thickened

Want to make smaller batches? Check out our brand new "Mini-me" Personal Yogurt and Slow Cooker, it's your personal sous chef!

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