I´m making a pork roast tonight, and want to make homemade gravy, but how?

Question

My husband loves gravy, but I don´t know how to make homemade gravy-do you?

Answer 1

Here's an easy brown gravy for your roast -

2 TBS butter
1 thin sliced onion
2 TBS flour
1 c beef broth
1/4 tsp salt
1/8 tsp pepper

Melt butter and cook onion. Take out onion. Stir in flour, cook low heat until flour is brown. Remove from heat. Gradually stir in broth. Boil and stir 1 minute. Stir in s&p.

Answer 2

I usually make pork roast in the oven by first rubbing it liberally with a mixture of kosher salt, fresh ground pepper, and rubbed sage. I put it in the oven with 1/2 cup chicken stock or white wine and let it cook for 1 1/2 hours, depending on the size. I'll baste it once or twice during that time and add a little liquid when it dries out. Don't cover it! After its cooked, I remove it from the pan and let it sit so that the juices can congeal. I'll then deglaze the pan drippings with some wine or chicken stock, making sure that I've gotten all the burned and crispy pieces from the bottom. To the liquid I'll add a little mustard and season to taste. After bringing it to a boil, I'll simmer it until its thickened. You can also stir in some corn starch or flour, but I find that the sauce takes care of itself. Then I serve the roast, mashed potatos, and fresh green beans with some of the sauce poured over all. Yum!

Answer 3

Yes, I like ladybugs answer, but if you find that the gravy won't thicken you could add some cornflour paste then simmer for a few minutes, you can add to the juices some good beef stock too, then cook as before. Hope you enjoy- another good idea for pork is to have a baby tin of pureed apple to make the sauce :)

Answer 4

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Answer 5

sear your pot roast in skillet before putting it in oven. leave pan juices in the pan and put about a tbsp of flour in and season to taste. brown to your liking then slowly add some beef broth to make your gravy. it will thicken as it cooks so add broth slowly and stir. also the longer it cooks the thicker it will get so when it is at consistency you want take it off of the heat

Answer 6

use lipton onion soup mix pour it on your roast before you cook it let it simmer all day then take the roast out put about 3 tbsp of flour mixed with cold water in a cup and stir it until there are no lumps then bring the broth to a boil and slowly add the flour mixture stirring constantly so you dont get lumps. if you get lumps just strain them out sear the roast before you bake it

Answer 7

Mushy seems strange, overcooked pork is usually dry. A roasting joint would normally be cooked for 25 minutes per pound and 25 minutes over.

Answer 8

i live in bitburg...all you do is put some flour in the juices from the roast...most people use two tablespoons...but i like to use more because i like my gravy thick! Try the two tablespoons and see how you like it...if it is not thick enough add a little more! Good luck!

Answer 9

I just make it, it varies every time, so I'm not a good one to answer how I do it. I did find a site with good instructions, though.
It's too long to cut and paste here, so here's the link:
http://www.allthingsfrugal.com/h_gravy.htm