Roast with Gravy

Roast with Gravy

23 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 45 m
csljh2000
Recipe by  csljh2000

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews (23)

Rate This Recipe
whatsfordinner
16

whatsfordinner

I made this yesterday using beef arm roast that I cut in half to fit in my smaller slow cooker. I browned it according to the recipe then placed it in my slow cooker. I sauteed the onions and garlic, and put them on top. I replaced bouillon cubes with 2tsp Better Than Bouillon soup base and omitted the salt. I used a few teaspoons of dried basil. The roast cooked completely submerged in liquid on low for 8-9 hours, completely fell apart. The gravy was fabulous. I couldn't taste the coffee directly, but there was a depth of flavor that was tasty. Something that tells you, "Secret Ingredient", but you'd never guess coffee. I served it all with mashed potatoes and peas. I will be making it again and am curious to try it with a venison roast.

Masque
6

Masque

YUM! Used a bit of a dry rub we had on hand and omitted the extra salt.

tiff
4

tiff

Very Delicious... I added carrots and potatoes after an hour of cooking. I then strained the vegetables and added the flour/water mixture. Made a yummy gravy.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 394 cal
  • 20%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 47 g
  • 94%
  • Cholesterol
  • 158 mg
  • 53%
  • Sodium
  • 1201 mg
  • 48%

Based on a 2,000 calorie diet

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Chef John's Roast Turkey and Gravy

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