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Results 71 - 80 of 147 for roast gravy
Combine 1/4 cup flour, salt and pepper. Dredge roast in mixture, both sides. Brown ... 1/2 cup water, add to pan juices and thicken for gravy.
Season meat with tenderizer and lemon pepper. Cover with onion and soup. Add 1 soup can of water. Cover and cook at 350 degrees for 1 hour. ...
In a large kettle brown meat in hot oil (slowly) on all sides. Drain off excess fat. Sprinkle with salt and pepper. Add water, bouillon ...
Place roast on foil large enough to ... Spread mushroom soup over roast. Wrap roast with foil and secure tightly. Bake overnight in 200 degree oven.
75. ROAST GRAVY
Use any liquid from your cooked roast up to 1 cup. Drain ... an electric mixer until smooth.) To make gravy richer, add milk instead of water.
For each cup of liquid, use 2 tablespoons flour and 1/4 cup water. Mix smooth. Add to hot liquid slowly, stirring constantly. Simmer, ...
Place roast on heavy piece of foil. ... Seal the foil and place on a shallow baking pan. Bake at 300 degrees for 45 minutes per pound. Serves 8.
Coat roast with flour, then salt and ... hours, until tender, turning frequently. Add water, as needed, to prevent sticking. (See pot roast gravy.)
Place unseasoned roast into roaster. Mix remaining ingredients and pour over. Cover and cook 3 to 4 hours at 300 degrees.
Place roast, fat side down, in a pan. Combine other ingredients and pour over roast. Cover and bake 1 hour for each pound of roast at 350 degrees.
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