Quick Beef Gravy
If you prefer a thicker sauce with your pot roast, here’s a quick beef gravy recipe. Read more about the history of the Yankee pot roast that goes with this recipe.
Yankee Pot Roast is classic New England fare.
Photo Credit : Keller + KellerIf you prefer a thicker sauce with your pot roast, here’s a quick beef gravy recipe.
Read more about the history of the Yankee pot roast that goes with this recipe.
Ingredients
Gravy from braised beef pot roast
2 tablespoons all-purpose flour per cup of gravy
¼ cup water per cup of gravy
Kosher or sea salt and freshly ground black pepper, to taste
Instructions
Remove the meat and vegetables to a platter and cover with foil to keep warm. Skim the fat from the surface of the gravy; then strain the liquid into a saucepan and bring to a simmer.
In a separate bowl, whisk together the flour and water until it forms a slurry. Add the slurry to the gravy, whisking continuously until thickened. Continue mixing as you bring the gravy to a simmer; it will thicken noticeably. Season with salt and pepper to taste.
Aimee Tucker
As Digital Editor of New England.com, Aimee writes, manages, and promotes content for NewEngland.com and its social media channels. Before this role, she served as assistant, then associate, editor for Yankee Magazine and YankeeMagazine.com, where she was nominated for a City and Regional Magazine Association award for Best Blog. A lifelong New Englander, Aimee loves history, the New Hampshire seacoast, and a good Massachusetts South Shore bar pizza.
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