Souper Roast and Gravy

October 8, 2012 at 11:56 pm | Posted in Crock Pot, Gravy, Main Dish, My Own Creation, Roast | 2 Comments

Roast is great to make; with the leftovers you can make quick and easy sandwiches the next day or if you have enough, you can slice the leftovers up, add gravy and serve open-faced sandwiches.

Ingredients:

3 pound chuck roast

Canola oil

1 can condensed cream soup – today, I used Cream of Mushroom with Roasted Garlic*

1 soup can of water, plus extra

Grab a big roasting pan with a tight-fitting lid; my mom gave me mine and I just love it.  It’s heavy and the lid is designed so that the liquids are returned into the pot.  Check it out:

Preheat oven to 350 degrees F.

Pour enough canola oil into roasting pot, which you need to set on the stove on HIGH.  When oil is hot enough that it splatters when you splash a fingertip of water on it, it’s ready!

Carefully set the roast in the oil and allow to brown for about 8-10 minutes; then flip and brown the other side.

Open can of soup and pour over roast; fill soup can with water and pour on roast.  It’s okay if the soup is washed off a bit.  If too much comes off and just goes into the pot, you can use your spoon and dab it back on the roast.

By now, your oven should be hot enough; cover with tight-fitting lid and pop into oven.  Set timer for two hours.  After two hours, turn roast and add water if necessary.  There needs to be enough water so that the roast doesn’t dry out.  I like to have the water at least half-way to the top of the roast.  Set timer for two more hours.

After timer goes off, remove pot from oven and set roast on serving dish and let it sit for five minutes.

Meanwhile, make the gravy! For the gravy, you will need:

Drippings in the bottom of the pot.  Set this on the stove top and turn on medium-high heat.

1 cup milk

1 heaping tbsp. corn starch

Pour the milk and corn starch into a covered container and shake really hard so that there aren’t any lumps.  Slowly add this mixture to the drippings, stirring with whisk.

Allow to warm, but don’t let it boil!

I have a really fat separator that I purchased at Amazon.  If you have something similar, this is the time to grab it.

Pour gravy through top, let it sit a while and then drain the fat out, keeping the gravy to use at the table.  I don’t have a gravy boat, I use a cup and spoon.  You’d think that as much as I love to cook and as many gadgets that I have, I’d have a gravy boat.  Oh, well.  Sooner or later, I’ll get one.

My fat separator also makes my teen son happy since it keeps the mushrooms from jumping into the gravy.  He doesn’t like mushrooms for some odd reason.

Time to eat!

*You can use any BEEFY condensed soup.  My favorites are the one I used today, along with French Onion, Cream of Mushroom, Cream of Garlic, Cream of Golden Mushroom.

NOTE:  This can also be made in the crock pot.  After browning, simply put in the crock pot, pour on soup and soup can of water and set on LOW for 8-9 hours.  Do NOT open crock pot for any reason; you won’t need to turn the roast or add water.

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2 Comments »

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  1. My recipe is somewhat similar but I actually use a can of cream of mushroom, a packet of onion soup mix (or actually the equivalent of homemade) and a can of Coke. It is always delicious!

    • Yum! The onion soup mix sounds good but I’ve never tried the Coke, except in brisket. Thanks for the tip!


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