re: Dark gravy from beef roast

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Carson123987

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awesome man. this is exactly how my grandparents and dad cooked round steak. he used to have me brown it when he would still be at the plant, after i got off from school. would be walking me through it over and over through the house phone and the control room phone

great memories. by the time i was a sophomore....i could cook the shite out of it. I get impatient sometimes now a days but i need to teach my boys the correct method. thanks for the reminder

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brown the hell out of the roast
-deglaze w/ plenty onion and a bell pepper, and lots of garlic
-let onion/pepper cook down until all liquid is gone then deglaze with beef stock 3-4 times
-add beef stock & bring to boil
-add roast back to pot
-stick in 300deg oven for 3-4hrs (or until roast is fork tender) stirring occasionally and adding stock if needed

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I use Campbells beef broth for this step specifically for the dark color. Over the years I have found that Campbells gets me the best/darkest color. Unfortunately, its getting harder to find around here. Plenty of beef broth just not Campbells as much.

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Honestly, this should be the first 5 steps.

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yep

My entire family has watched my grandmother do it soooooo many times. Yet not a single one of us can make a roast that tastes like hers. She passed 12 years ago but the memory of that roast lives on.

Man, my granny used to make the best damn rice n gravy when I was a kid. I think she made some even just as a side when she knew I was eating over. When I was a little older, I asked her to show me how to make it. At this point I was probably 12 and my cooking prowess included hits such as grilled cheese, PBJ and doctored up instant grits. I was unfortunately far too young and inexperienced to pick up the nuances, but the gist was similar to what's been posted here. Try as I might I've never been able to quite reproduce it. This thread has both inspired me and given me a few ideas.

Bon appétit

I just read every post, but I don't think one important requirement to make a good gravy was talked about.

IMO.... the roast must have some fat on it to give the gravy a good rich flavor.

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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

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I do this with sausage, the gradu is key. Take some effort but makes a delicious gravy, my favorite rice n gravy.

What is the best roast to cook, chuck, rump or eye (of round) ?

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the one thing I know is you’re not going to find your answer on this board.

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Idiot.

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I do this with sausage, the gradu is key. Take some effort but makes a delicious gravy, my favorite rice n gravy.

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dude I love a sausage rice & gravy too. one of my favorite things growing up, a good one is hard to beat. I made a gravy with Bergeron's jalapeno smoked 50/50 sausage I had made and it was to die for

To get the right color, I would suggest starting with a tablespoon or a little more of oil, then an equal or little less of sugar and allow that to caramelize. Get it as dark as you dare. Then throw in your seasoned meat and brown the hell out of it. After that, follow any of the other steps suggested to deglaze the pan, but keep the water level low for the first hour or so to really cook down everything, then slowly add some water to make your gravy.