Grease Gravy?

I use chicken stock in place of water, just my preference

I'll do a full pic tutorial soon, I cook gravies a few times a month - usually use chuck roasts or sausage since they give such rich flavors, but I can make one with kind of protein tbh.

Here are some low quality pics of a chuck roast (picked apart at this point lol) that I did a while back, I'm guessing this is what you were talking about. Lot of old folks used round steak but chuck roast is infinitely better so use it instead. You know the routine, I'm sure - brown the hell out of well seasoned protein, deglaze with trinity and some fresh garlic, add water, simmer, add meat back with more water, throw lid on, simmer for hours and build as necessary

Key things that people don't do well:

1.) They don't brown the meat enough. This is literally the most important step

2.) They don't use enough trinity. However much you think you need, you probably need 2x as much

3.) Patience. Longer you wait, the better it'll be.

















These are some pics I took for a friend who was struggling to make a good one - this showed her that she wasn't browning nearly enough. This is a little deer meatball & sausage deal I threw together when my brother visited from Germany back during the holidays. Sear isn't as dark in the middle bc I had a massive Magnalite split across 2 burners

Best gravy ever! It’s how do squirrels every time.

Maw Maw had killing on her mind.

I save all of mine for cooking also. You can’t properly fry an egg without bacon grease.

I saved this from a previous thread, and it's how I do it everytime now:

- Season a chuck roast liberally. Dust with a little flower and a couple dabs of honey

- Throw some butter in a magnalite

- Once it's nice and hot, brown the hell out of the roast on all sides. it's gonna look and feel like you're burning it, but keep going. A strong browning session is critical and serves as the foundation for the whole thing

- Once you have a nice layer of gradu on the bottom, pull the roast. Dump in a ton of diced onions and bellpepper with some fresh garlic (sorry I don't have exact measurements, I just eyeball it). Whatever you think it will take, just know that it takes a lot more

- Onions and bellpepper will cook down and deglaze the pot for you

- Eventually it will be come a dark, viscous, oniony mess - that's what you want. start scraping to get all the residual gradu into the fold

- Add some water and let the mixture cook until gradu starts coating the bottom of the pot again. Get to scraping. Repeat this process a few times to build up the gravy. Most tedious part of the whole process

- Add roast back to pot with some water and throw the lid on. Let it simmer for a few hours until the meat just falls apart and the gravy is the consistency you want. If it's too much liquid, just let it keep cooking. If you get it too thick, just add some more water and wait a bit.


It's incredibly easy overall. I get that color with no kitchen bouquet and no stock, it's just meat/veggies/water. You can get it as dark as you want if you're patient enough with the scraping process OR you want to throw in some stock/KB. I honestly find it tastes better using water, the stock just gives it too much of something IMO. Everyone's different though


Good luck!

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Once you have a nice layer of gradu on the bottom, pull the roast.

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How do you keep the gradu/gremees/fond from burning while you brown? Make sure pan doesn't get too hot, and add fat to pan if needed?

My grandmother would use hog lard, pan fry veal cutlets. Chop an onion, cook this down. Then put in cooked rice!

This method makes for a fine gravy. One of many good gravies to make.

Yes, I cover the meat about halfway with water.