receipe for an roast gravy?

Answer 1

Sunday Best Roast Beef with Pan Gravy

A great Sunday roast comes in many forms: standing rib, eye of the top round, bottom round or—my favorite—a rump roast. (The rump is the tender tip of the round.) My mother always picked a larger-than-needed roast for dinner; then we’d enjoy great roast beef sandwiches and often a hearty stew from the leftover meat.

For 8 Servings:

1 4- to 5-pound boneless rump roast
2 tablespoons Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon coarse-ground black pepper
2 teaspoons coarse salt
Adjust the rack to the bottom of the oven and preheat to 450°F.
Prepare the Roast:

FIRST, blot any excess moisture from the roast using paper towels. Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.

SECOND, combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.

THIRD, rub the roast with the coarse salt and place it fat side up in a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325°F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours. (Note: Allow about 20 minutes per pound for medium-rare.) When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing.

Pan Gravy:

3 tablespoons all-purpose flour
2 cups beef broth
Salt and pepper to taste
Make the Gravy:

Use a spoon to skim all the fat from the liquid that remains in the roasting pan. Reserve about 4 tablespoons of fat in a small mixing bowl and cool until it is just barely warm, 4 to 5 minutes. Whisk the flour into the fat to form a roux. Scrape the drippings from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer. Whisk in the roux and bring to a boil, then simmer for 4 to 5 minutes. Add a little water, a tablespoon at a time, as needed to achieve the desired consistency. Season to taste with salt and pepper.

Present the Roast:

Use a sharp carving knife to cut thin slices against the grain. Arrange the slices on a decorative platter and pour the irresistible juices left on the cutting board over the meat. Pass the gravy alongside in a gravy boat.

Answer 2

Using the juices from the roast to make gravy is only as good as the seasoning you roasted the meat in. I like soy and Worcestire sauce with garlic, pepper, and a little Italian seasoning. It makes a great gravy at the end. You can do the roux method with flour and butter, or the cornstarch method to thicken the gravy at the end.

Answer 3

You can take the juice from the roast after you bake it. And take cornstarch with some water to make a sauce,and mix it with the juice from the roast, put these two things together, in a small pan, and have the burner on at med. temperature,keep stirring it, and it will be nice and think. And you will have very good gravy. Everyone will like it,and you will get good results.

Answer 4

The best gravy is made with the brown sticky goo that comes out of the meat when you roast it. Remove the meat from the roasting dish, add a tablespoon of flour and stir it round till it's mixed into the "goo" and then gradually add water and cook it on the stove-top, keeping stirring all the time until it boils. If you want to you could stirfry some onion rings and add them when they're cooked. Good luck, remember to add water gradually and keep mixing it in, to prevent lumps. If you want to make a lot of gravy you may need more flour.

Answer 5

(m)

Country Pot Roast with Gravy

INGREDIENTS:
3- to 4-pound beef pot roast
flour
1/4 cup butter
1 teaspoon salt
1/8 teaspoon pepper
1 beef bouillon cube or base
1/2 cup hot water
12 to 18 small white onions, peeled
4 large potatoes, peeled and quartered
1 pound carrots, peeled and quartered
.
Sour cream gravy:
1 1/3 cups drippings
3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream, room temperature
PREPARATION:
Coat both sides of pot roast with flour. In a Dutch oven or large deep baking dish, melt butter; brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat. Cover and place in a preheated 350° oven; cook 1 1/2 hours.

Add onions and carrots; cook 15 minutes. Add potatoes; sprinkle with a little more salt. Cook about 45 minutes or until vegetables are tender. Remove meat and vegetables to a warm platter; keep warm.
Prepare sour cream gravy:
Pour drippings from pot roast into saucepan. Blend together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened. Cook 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil.
Makes 6 to 8 servings.

Answer 6

I cook my roast in a gravy.
2 cans cream of mushroom soup
2 packages of dry onion soup
2 Tablespoons of each the following: Steak Sauce, Parsley flakes, Worcestershire sauce

Mix well, pour over the roast and let cook in your crock pot 6-8 hours. Serve with mashed potatoes. I receive a lot of praise on this meal and never have leftovers!

Answer 7

4 tablespoons fat
4 tablespoons flour
1/2 cup chopped onion
2 tablespoons chili powder
2 tablespoons vinegar

Brown flour in fat until a deep golden brown. Add onion and sauté in this roux. Add chili powder, then the broth from the roast, 1 cup at a time, until desired thickness, stirring constantly. Add vinegar; simmer 5 minutes.Add the roast and simmer slowly 30 minutes.

Answer 8

It's more of a shortcut, but I use the broth from the roast and mix it with packaged brown gravy mix instead of water. It's very good!