homemade beef gravy from pot roast recipe main photo

Tasty Food Homemade Beef Gravy (from Pot Roast)

Best Food Ever: Homemade Beef Gravy (from Pot Roast) certainly is our favorite food. This is my secret recipe to make Homemade Beef Gravy (from Pot Roast) for my family. A pot roast without gravy is an incomplete meal. Use flour or gluten-free cornstarch as a thickener along with the roasting juices to create pot roast gravy. Mix the dry ingredients separately with broth or roasting juices; then add to the pot to prevent separation.

Homemade Beef Gravy (from Pot Roast)

So Delicious Homemade Beef Gravy (from Pot Roast)

The best way to start is with drippings and jus left in the crock-pot or roasting pan after you've finished cooking a roast. SLOW COOKER instructions are listed in the recipe card below. The slow braising tenderizes the meat and creates an economical dinner. You can simply cook Homemade Beef Gravy (from Pot Roast) by following 3 ingredients and 5 steps. Here is cooking guidance how you can easily make it.

Ingredients

1 Take 2 tbsp of unsalted butter.
2 It’s 2 tbsp of all-purpose flour.
3 It’s 2 cup of pot roast juice.

The braised vegetables and pan-dripping gravy turn pot roast into comfort food. Brown the beef well before braising. Browning helps caramelize the surface of the meat to enhance flavor. A classic pot roast with gravy is the "gateway" recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction of the time.

Cooking Instructions

Step 1 Melt butter in saucepan over med low heat, add flour. Mix until a paste is made (rue)..
Step 2 Slowly add 1/4 cup size spoonfuls of juice from pot roast. Whisk together after every other spoonful. Keep adding until juice and rue are mixed and have thinned out a bit..
Step 3 Add whipping cream..
Step 4 Whisk together about 5 mins until gravy thickens (add more whipping cream if needed).
Step 5 Enjoy paired with pot roast and mashed potatoes.

Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Roast: as I mentioned in the post, chuck roast is the best cut of meat for pot roast; rump roast would be a close second. Salt : I mention this in the recipe, but take care with the salt and pepper if you are using regular beef broth and not low-sodium. The classic pot roast vegetables are carrots, onions and potatoes.

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