Chuck Roast - traditional oven style question?

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Chuck Roast - traditional oven style question?

Postby Gator » Sat Aug 30, 2014 6:26 pm

How do you make your gravy on pot roast?

I usually just do an jus style, but I'm looking for something closer to gravy. Just add cream?
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Re: Chuck Roast - traditional oven style question?

Postby limey » Sat Aug 30, 2014 8:14 pm

Gator, I usually use a can of Cambells Cream of Mushroom soup and it works for me. Another more traditional gravy is to mix flour with the drippings till you get the right thickness.
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Re: Chuck Roast - traditional oven style question?

Postby BluDawg » Sun Aug 31, 2014 8:58 am

I'm probably to late, I mix a little corn starch with evaporated a little Evaporated milk, deglaze the pan with beer or wine add the pan juices back with a tbl of Butter when it comes to a simmer stir in in the Milk/Corn starch let it simmer for a min or two until it thickens and coats the back of a spoon so you can draw a line in it with your finger.
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Re: Chuck Roast - traditional oven style question?

Postby Gator » Sun Aug 31, 2014 11:54 am

Thanks men, good ideas. 8)
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Re: Chuck Roast - traditional oven style question?

Postby erbeman » Mon Jan 05, 2015 8:48 am

I actually made a roast last night. I just take out about 2 cups of the beef broth that I cooked it in, and whisk in about 3 tablespoons of cornstarch. It's really that simple. Whisk it over heat till it thickens.

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Re: Chuck Roast - traditional oven style question?

Postby dub' » Mon Jan 05, 2015 1:09 pm

+1 on usin evap milk (NOT condensed!) for gravy making.
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Re: Chuck Roast - traditional oven style question?

Postby CaptJack » Mon Jan 05, 2015 2:54 pm

I LOVE this stuff !!
I get the mix at Sams (cheapest place I've found it)

I pour the drippings through the fat separator
then pour the juices back into a pan
then I estimate how much of the mix and water I need to add to the juices to get the amount and thickness I want

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I save all the separated juices from all my cooks
even if I don't make gravy for that meal
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Re: Chuck Roast - traditional oven style question?

Postby spacetrucker » Sat Jan 10, 2015 10:47 am

French onion soup mix (dry) and a can of cream of mushroom in with the natural juices... 8)
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