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How to Make Brown Gravy with a Pot Roast

(3 votes, average 5.00 out of 5)
Written by Donna Thacker   

Every pot roast deserves to be bathed in the perfect brown gravy. If you rely on those small packets of gravy mix to make with your roast, throw them out…or better yet, don’t waste your money. Even if you have never attempted to make your own gravy, you can make perfect brown gravy, just like I do!

1. You’ll need to start with a roast, or a round steak or chuck steak type meat. Thaw the roast in the microwave just slightly, or you can use a freshly purchased piece of meat for the brown gravy. Sprinkle a dinner plate with enough flour to cover the bottom, about a half in layer or so.

2. Heat some cooking oil in the bottom of a heavy skillet or large pot on medium high heat. I do not measure anything, but would suggest about a half inch coverage. While the oil is heating, lay the roast on the flour covered plate. Sprinkle a generous portion of garlic powder, seasoned salt, onion powder and sage over the meat.

3. Turn the roast over to flour both sides. Use your hands to rub it all over, and be generous! Place the roast in the hot oil and scrape the rest of the flour over the top of the roast, letting the flour fall into the hot cooking oil.

4. Brown the roast on both sides until it is a dark brown. Stir the bits of flour in the oil to avoid burning. When the roast and flour have reached a dark brown color, carefully pour in enough water to cover the roast about half way up. Cover the roast with a tight fitting lid and continue cooking on medium heat.

5. Heat up a large crock pot while the meat is cooking. Cover the bottom of the crock pot with a couple inches of water while it heats. This will help to create steam in the crock pot and warm it up faster.

6. Transfer the meat and gravy broth to the crock pot and let it cook on high for 4 to 6 hours depending on how big the roast is. Baste the roast occasionally to keep it moist if possible. (You can leave it unattended for awhile and it will be fine).

7. Finishing the gravy is simple. About ½ an hour before serving, remove the roast from the crock pot. This will give you more room to stir the gravy. If the roast is small you can leave it in. Make a thin paste of water and flour. Stir it into the gravy liquid to thicken it. It will thicken as it sits so adjust how much flour water you add. You can put the roast back in to absorb some of the gravy or serve it alone.

Tip: The trick to really creamy brown gravy is to beat the gravy with an electric mixer just before serving it! Add in some chives if you’d like and serve a dish you will be proud to say is home made!

Comments (1)add comment

djeff37 said:

Very good article on making brown gravy...
January 29, 2010
Votes: +0

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