Amazing Brown Gravy Pot Roast Recipes

ROAST WITH GRAVY

Steps:

• Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

POT ROAST WITH GRAVY

Steps:

• Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

POT ROAST WITH BROWN GRAVY

Steps:

• Rub Salt and Pepper into roast.
• In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
• Pour Lipton Onion Soup Mix over top of roast.
• Add 5 cups of water and bring to a boil.
• Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
• Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
• When roast is falling apart, remove to a serving platter and turn off heat.
• In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
• Stir flour and water mixture with a fork until very smooth with no lumps.
• Slowly pour the flour paste into the pot of water that the roast was cooked inches
• Stir well and bring to a slow boil, simmer until the gravy thickens.
• If gravy is not thick enough, add more paste.
• If gravy is too thick, add water.
• Add desired amount of Kitchen Bouquet to darken gravy.
• I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.