Herb Gravy for Pot Roast
| Herb Gravy for Pot Roast | |
| Recipe & Spice for a a 3-4 lb. roast and gravy | |
| Ingredients: Onion flakes, corn starch, parsley, marjoram, granulated garlic, black pepper, basil leaf. | |
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Recipe: 3 1/2 lb. Boneless roast: London broil, rump roast, chuck , shoulder roast, etc. 2 tbsp. Cooking oil 2 Cups ** Fruit juice: (Cranberry, Apple, Cran-apple, etc) or Burgundy wine. **(Use only 1 cup if adding veggies) 2-3 tbsp. Balsamic vinegar 1 Pkg. Phil's Amazing Pot Roast/Herb Gravy Seasoning Optional: 1-2 Large Carrots-washed, cut in half 1-2 Medium Onions-peeled and left whole 2-3 Medium Potatoes-peeled and cut in half NOTE: ** Use only 1 cup Juice/wine if adding veggies. Sear meat on all sides in cooking oil in large skillet or dutch oven. Empty 1 Pkg. Pot Roast Seasoning into the juice/wine in separate container. Stir well. Pour over meat. Cover, simmer 1 hour. Add veggies if desired. Cover, continue to simmer 2 more hours or until meat is tender. For thicker gravy, add 1-2 tbsp. corn starch to gravy prior to serving | |
- Item #: herb_gravy
