When you're cooking up a tasty pot roast recipe, you might enjoy some gravy with the meat. Whether you use a roasting pan or a slow cooker, whipping up a batch of gravy shouldn't take long.
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By blending the beef juices with flour or cornstarch, you'll obtain a thick, hearty gravy that will enhance the taste of your meal.
Healthy Pot Roast Recipes
Creating a healthy pot roast recipe begins with a lean cut of beef. If a 3.5-ounce serving of beef has less than 10 grams of total fat, it qualifies as lean, states the Mayo Clinic. That serving also has less than 4.5 grams of saturated fat and 95 milligrams of cholesterol.
The same-sized serving of extra-lean beef also contains 95 milligrams of cholesterol, less than 5 grams of total fat and less than 2 grams of saturated fat.
Look for extra-lean roast cuts such as top round roast and steak, bottom round roast and steak or eye of round roast and steak. Choose cuts that show the minimum amount of marbling, or fat. Purchase cuts with a "Select" or "Choice" grade, and avoid higher-fat "Prime" meats.
When preparing your meat for cooking, use dedicated cutting boards and knives to prevent cross-contamination, recommends the Academy of Nutrition and Dietetics.
Cooking your roast safely helps to ensure that you won't be affected by a nasty foodborne illness. The USDA recommends you cook all raw refrigerator-temperature roasts to a minimum internal temperature of 145 degrees Fahrenheit. Obtain this temperature reading with a properly calibrated food thermometer. Measure the temperature before you remove the roast from the oven or slow cooker.
How to Make Pot Roast Gravy
Pot roast gravy is like the icing on the cake. A properly prepared gravy enhances the roast's appeal while using up the savory pot roast juices. Making roast gravy with flour takes only a few minutes, and this tasty addition develops while you cook the roast itself. This Jamaican Pot Roast With Gravy is a great example of that process, says the University of Minnesota Duluth.
Jamaican Pot Roast With Gravy Ingredients
- 3 to 4 pounds of beef chuck roast
- 2 cups of undrained canned tomatoes
- 1 clove of finely chopped garlic
- 1/2 cup of chopped onions
- 1/2 teaspoon powdered ginger
- 1/3 teaspoon thyme
- 3 tablespoons shortening
- Blend flour, pepper and salt: Create a seasoned flour. Thoroughly coat the chuck roast with the flour mixture.
- Heat the shortening: Use a Dutch oven to heat shortening. Stir in the meat, and brown it well on every side. Siphon off the fat.
- Add vegetables and spices: Add the garlic, onion and thyme. Stir the mixture until the onions begin to turn brown. Blend in the tomatoes and ginger.
- Simmer the gravy ingredients: Cover the Dutch oven tightly. Simmer the mixture for about 2 ½ hours until tender.
- Prepare to serve the roast and gravy: Remove the roast and gravy to a heated platter for serving. If you prefer thicker gravy, add a small amount of flour blended with water.
How to Make Crock Pot Gravy
If you've just cooked up some beef in the slow cooker, making gravy with the beef juices should add a nice finishing touch. And it only takes about 20 minutes, says Utah State University Cooperative Extension.
Crock-Pot gravy ingredients
- ½ cup beef juice
- Flour or cornstarch as needed
- Scoop out the beef juices: Ladle one-half cup of beef juice from the slow cooker. Place into a medium-sized saucepan.
- Add flour or cornstarch: Stir in flour or cornstarch until the desired consistency is reached.
- Prepare to cook the gravy: Return the gravy mixture to the slow cooker. Turn the device to the "High" setting.
- Simmer the gravy: Simmer the gravy on the "High" setting. It should be ready in 15 minutes.