I need to know how to make gravy in my roast?

Question

I know how to make a pretty tasty roast but I would like to know how to make gravy in my roast...

Answer 1

Basic Pan Gravy

2 tablespoons meat drippings

2 tablespoons all-purpose flour

1 cup liquid (beef or chicken broth, water, meat juices, or a combination of them)

Salt and pepper, to taste

After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in the skillet. If you're not sure about how much is left in the pan, pour off all the drippings and measure 2 tablespoons back into the skillet. Heat up the drippings over medium-low heat.

Sprinkle the flour over the heated drippings, and stir it constantly so that the flour "cooks" for about a minute. Then gradually add the liquid, stirring constantly, until the gravy begins to thicken and bubble. Add the salt and pepper. Remove the skillet from the heat, pour the gravy into your prettiest gravy boat, and you're done.

"But," you moan, "I've tried that before and it was a disaster." Well, you probably tried it once and never tried it again, or you waited too long before your second attempt. I cannot emphasize enough that perfect gravy comes with the knowledge and skill born of frequent practice. But here are some tips:

Have your ingredients ready. Don't get your flour browned in the pan and then have to stop and go find your broth. Have everything at your fingertips.

Use a broad-bottomed stirrer. I have an ancient wooden spoon that has a flat spot worn on the bottom from stirring gravy.
Stir quickly and vigorously, especially when you start adding the liquid.

Add the liquid a little at a time - gradually. If you pour it in all at once, you'll get lumps for sure.

Pay attention to the heat. Too hot, and your gravy will thicken too quickly.

Gravy tends to keep thickening even after it's removed from the pan. Pour it up just an instant before you think it's thick enough. (This is one place where experience is the best teacher.)

If you think your gravy is too thick, just thin it with a little of the warmed liquid (milk, water, whatever) and reheat.

If you do end up with some lumps, don't throw yourself off a cliff - just strain it.

Answer 2

When you cook your roast, cook it in broth rather than water. Add your seasonings and vegetables and let it roast.

When it's done, remove the roast and vegetables from the pan and set them aside with a foil cover to stabilize before you cut the meat.

Place the roaster on the stove top on medium high heat and scrape the sides and bottom for all of the flavorful bits of fat and color. Let it come to a gentle boil.

Meanwhile, in a small cup mix 2 tablespoons of flour and enough water or broth to make a thick liquid. Get as many lumps out as you reasonably can with a whisk.

Slowly pour the flour/water mixture into the boiling drippings and stir with the whisk until it is thickened. Reduce the heat and let the gravy simmer for at least ten minutes while tasting for proper seasoning, then strain through a colander into your gravy boat or bowl.

Answer 3

First, you start with a roux (equal parts oil and flour - I'd do maybe 1/4 c. each to start with - a little roux can often go a long way).

Heat your roux (med/hi heat), stirring constantly until it turns brown - not beige - that's too light for a beef roast - you want it to be tan in color at least. Once it is, add the drippings from your roast, and a can or two of beef broth (depends on how much gravy you want to end up with). Lower heat and simmer gravy, and stir, til it is the thickness you desire. Be sure to season well with salt/pepper or garlic salt/pepper - or a seasoning blend such as Tony Cachere's.

Answer 4

After roasting meat or poultry, add liquid (broth, wine, etc.) to the pan and stir to scrape the brown bits from the bottom.

Pour the juices into a gravy separator. (Or, pour the juices into a deep, narrow bowl and place in the freezer for 15 minutes; then spoon off the congealed fat.)

The Garvy separator lets you pour off the juices while leaving the fat behind. To make gravy, pour the pan juices into a saucepan.

Add a mixture of flour and water to the pan juices, then cook, stirring, over medium heat until the gravy is thickened.

Enjoy & good luck!..._;-)

Answer 5

That's easy,,,,use the drippings at the bottom of the pan just before your roast is done...Add flower a little water so it don't be so thick and walla your gravy is done. If you don't want to do it in the roaster pour the drippings out into a pan and add the flour with a little water mmm good. Especially a beef roast.

Answer 6

You make gravy AFTER the roast with the pan leavings. Take out the roast. Turn up the heat and put the pan on the stove top. Throw in some flour roux. Let it thicken and carmelize.

Answer 7

Pour off the drippings and skim off the fat. In roasting pan, melt 4 Tbs. butter. Stir in 4 tablespoons flour to make a roux. Add drippings and water to make two cups. Bring to a boil and stir, being sure to scrape off bits from bottom of pan. Dissolve a beef boullion cube in gravy mixture and add 1 teaspoon gravy master, Salt and pepper to taste. Note: Boullion is salty so only add salt by taste first. Just keep cooking and stirring until desired consistency is reached.

Answer 8

Before you start your roast put celery, onion and carrots,chopped coarse in the roaster. Put the meat on top of the veggies. cook at 350 until done. Take out the meat and add water to deglaze the pan then fish out the veggies. put the remaining liquid in a sauce pan and bring to a boil. Mix corn starch with cold water and slowly add to the pan until you reach the desired consistency. Remember that no thickening agent will reach its full potential until it boils.

Answer 9

This is the way my Grammy has been doing it for over 70 years.
1. Before you cook the meat, roll it in seasoned flour.
2. Brown in the pot you are using with a small amount of olive
oil (or butter). The stuff that sticks to the bottom of the pot
will give it flavor.
3. Saute onions (and garlic, if you like) in same pot.
4. Put meat back in the pot. Add good beef broth (homemade
preferably or Knorr brand) and red wine. Season liquid with
black pepper and rosemary.
5. Turn heat to low and cook for several hours, checking
for doneness and tenderness.
6. Add vegetables (carrots, halved red potatoes, celery,
etc.)
7. Check vegetables for doneness. Mix 1-2 tbsp.
cornstarch and wine (or water). Mix in thoroughly with
broth in pot. Bring to a boil, lower heat, simmer until
desired thickness.
8. Done!

Answer 10

after cooking the roast transfer the juices to a saucepan and bring to a boil on medium low heat. In a cup mix about 2 tablespoonful of flour with enough water to moisten. slowly add flour mixture to juices and simmer until thick. stir continuously other wise it will get lumpy