ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
BEEF ROAST WITH GRAVY
I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked. -Nancy Kreiser, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.
Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 995mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
CROCK POT MESQUITE ROAST
This is one of my favorite crock pot recipes. Has a wonderful smokey flavor. Use a package of powder mesquite marinade - not a bottle of liquid marinade. Will try to post pic of marinade package.
Provided by mailbelle
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place chuck roast in the crock pot and pour cola over the top of it.
- Mix water with the mesquite marinade packet and pour over the top of the roast.
- Cook 8 hours on low.
Nutrition Facts : Calories 297, Fat 22.2, SaturatedFat 9, Cholesterol 78.2, Sodium 67.9, Carbohydrate 2, Sugar 1.9, Protein 20.9
MESQUITE ROAST AND GRAVY
The Mesquite seasoning is what gives this roast the great flavor. Save the remaining seasoning packet for a later use. I let my roast cook for hours. I like mine to fall apart!
Provided by Kikimony
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add the first 8 ingredients.
- Simmer covered until roast is done.
- Add onions and vegetables and cook until onions are tender.
- Simmer until heated through.
- Remove 1 cup of liquid and add gravy mix and cornstarch. Mix well.
- Add to pot and simmer until thickened.
- Serve sauce over rice.
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
DRUNKEN PORK ROAST AND GRAVY
I made this up on the fly; Buddha said it was so good I should post it, so here goes before I forget; amounts are estimates. The house smelled great all day; we served open faced sandwiches for lunch the next day and it was even better. :)
Provided by 2Bleu
Categories Pork
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Rub Italian seasoning all over the pork roast (be generous) and set aside.
- In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
- Add pork roast and sear on all sides (about 1 or 2 minutes per side).
- Add the onion and garlic on the last turn.
- Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
- Remove roast from pot and place on cutting board.
- Cover with foil (allowing meat to 'set') and begin making the gravy.
- Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
- In a small bowl, mix the milk and flour until smooth.
- Add the flour mixture to the juices; season with salt and pepper to taste.
- Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
- Slice pork and serve with the gravy.
SECOND TIME AROUND -- HOT PORK SANDWICH WITH GRAVY
I took out some leftovers from the freezer. The leftovers were from a crock-pot recipe I made a little over a week ago. I froze the remaining roast in the stock it created. This is a comfort food recipe to the max. Serve with mashed potatoes or french fries for the full effect! Enjoy! Note: This could also be done with beef or chicken.
Provided by VickyJ
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Reheat leftover pork in microwave, stove-top or oven.
- Heat gravy slowly in small saucepan over low/med heat or in microwave at 50% power 3-4 minutes.
- Reheat leftover pork in microwave for 30 sec on high (micro. ovens vary).
- Place one slice of bread on dinner plate, then sliced pork.
- Ladle a little gravy over pork, then top with second slice of bread.
- Spoon mashed potatoes on the side.
- Ladle rest of gravy over both, or just on top of the sandwich.
- Enjoy!
- Note: I used the leftover pork roast stock, milk, flour, butter, salt and pepper to make the gravy. There is no recipe for the gravy.
Nutrition Facts : Calories 436.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 119.5, Sodium 671.3, Carbohydrate 43.8, Fiber 2.8, Sugar 3.7, Protein 43.2
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