My sister in-law makes this great pot roast.... well, it's really just beef chunks and gravy she serves over mashed potatoes. For years, when we go to her house for parties she's served this and we love it.
Last week we were there and my wife asked her how to make it. All she does is put a beef roast in the crock pot the day before. She fills the crock with water over the top of the roast and cooks it for 8 hours. She saves all the liquid most of which she uses for soup. The next day she uses some of the liquid to make gravy and chops up the roast and puts it back in the crock pot with the gravy to warm everything up.
Her instructions for the gravy were this: use equal parts flour and olive oil to make a roux (1/4 cup each) and mix it into the hot but not boiling liquid and cook to thicken. OK, I did this and here's where things went horribly wrong! Instead of my gravy being a nice brown color like hers it was a light tan and instead of it tasting fantastic like hers it was the worst tasting sludge I've ever had. I tossed it, made up 2 packages of Mcormick's brown gravy and served it that way.
My wife is never going to call her sis in-law to get this figured out so I was hoping to get some guidance here. What do you folks suggest? How can I make a nice gravy with the liquid from my roast?
Thanks in advance for any advice.
Jay
Last week we were there and my wife asked her how to make it. All she does is put a beef roast in the crock pot the day before. She fills the crock with water over the top of the roast and cooks it for 8 hours. She saves all the liquid most of which she uses for soup. The next day she uses some of the liquid to make gravy and chops up the roast and puts it back in the crock pot with the gravy to warm everything up.
Her instructions for the gravy were this: use equal parts flour and olive oil to make a roux (1/4 cup each) and mix it into the hot but not boiling liquid and cook to thicken. OK, I did this and here's where things went horribly wrong! Instead of my gravy being a nice brown color like hers it was a light tan and instead of it tasting fantastic like hers it was the worst tasting sludge I've ever had. I tossed it, made up 2 packages of Mcormick's brown gravy and served it that way.
My wife is never going to call her sis in-law to get this figured out so I was hoping to get some guidance here. What do you folks suggest? How can I make a nice gravy with the liquid from my roast?
Thanks in advance for any advice.
Jay