What's a good way to spice up a gravy. Or how do you make a good gravy from a pot roast.

Question

What's a good way to spice up a gravy. Or how do you make a good gravy from a pot roast.

Answer 1

SAVORY POT ROAST GRAVY  

2 1/2 c. pan liquid and water

1/4 c. flour

1/2 c. cold water

Dash salt

Dash pepper

Remove pot roast and vegetables to serving platter. Strain pan liquid through a coarse sieve or ricer, pressing any remaining vegetables through sieve. Skim off all fat.

Add water to liquid to make 2 1/2 cups. Return to Dutch oven and heat over medium heat. Combine flour with 1/2 cup cold water, stirring until smooth. Slowly stir into liquid in Dutch oven; bring to boil, stirring. Reduce heat to low, and simmer 5 minutes, or until gravy thickens. Add salt and pepper to taste.

__________________

POT ROAST WITH CATSUP AND BEER GRAVY  

3 to 4 lb. pot roast

1 (12 oz.) bottle or can of beer

1 (12 oz.) bottle of catsup

1 tsp. salt

2 tbsp. Worcestershire sauce

In large Dutch oven brown meat on all sides, pour off excess fat. Mix beer, catsup, salt and sauce. Pour over meat. Cover and cook over low heat 2 to 3 hours. Turn meat occasionally. Can be kept a day or two. Slice thinly and reheat in gravy. Delicious with noodles or mashed potatoes.

Answer 2

Mmm, pot roast. A gravy is just a white sauce (bechemel) that has meat drippings added to it. Melt 2 T butter in a saucepan over medium heat. When the foaming subsides, add 2 T white flour. Whisk to combine, cook the flour and butter mixture (roux) for 3-4 minutes. Add the meat drippings (as much as you can) and 1 1/2 cups of beef or chicken stock, whisking like mad. Bring to a boil, add another 1/2 cup of liquid, add salt to taste and serve.

*Note - the gravy may not need that last dose of liquid - use your best judgement. Also, fresh herbs can be added unchopped with the first addition of liquid, then strained out before the gravy is served. Delicious!

Answer 3

If ur making a roast

Once the meat is cooked take it out to rest and put gravox gravy powder in the meats juices with some water so it soaks up all the yummy flavours

Answer 4

These spices never fail : black or white pepper, cayenne pepper/ paprika. Gives dishes a kick alright :D

Answer 5

SAVORY POT ROAST GRAVY

2 1/2 c. pan liquid and water

1/4 c. flour

1/2 c. cold water

Dash salt

Dash pepper

Remove pot roast and vegetables to serving platter. Strain pan liquid through a coarse sieve or ricer, pressing any remaining vegetables through sieve. Skim off all fat.

Add water to liquid to make 2 1/2 cups. Return to Dutch oven and heat over medium heat. Combine flour with 1/2 cup cold water, stirring until smooth. Slowly stir into liquid in Dutch oven; bring to boil, stirring. Reduce heat to low, and simmer 5 minutes, or until gravy thickens. Add salt and pepper to taste.

best of luck

Answer 6

cook the roast and then get the juices and put them in a tray add flour Worcestershire and any ingredients that you think would taste nice, but the best home made  one is with the juices :)