Kettle Gravy Recipes

Steps:

• Combine spices in a small bowl, then blend together, and sprinkle liberally over the entire surface of the roast.
• Then spray top surface(fat side) of roast with non stick cooking spray.
• PREHEAT OVEN TO 450 DEGREES F. Line A SHALLOW PAN WITH ALUMINUM FOIL & spray with cooking spray. Place the roast on the pan with the fat side facing up. I chose to cut the roast in half because of it's length.
• Place the roast in the preheated 450 degree F. oven & roast for 15 minutes. Should look something like this picture.
• LOWER TEMPERATURE(VERY IMPORTANT)TO 275 degrees F. and continue to cook for an additional 1 hour and 35 minutes, or until internal temperature reaches 145-155 degrees F. Remove roast from oven and cover loosely with aluminum foil, the temperature of the roast will continue to rise another 10 degrees or so after being removed from oven.
• Allow Roast to sit for at least 10 minutes so that the juices can redistribute through out roast, before you start to carve. Remove roast to a large platter, to carve. I prefer using an electric knife, it makes the job much easier.
• Drain pan drippings into a measuring cup, to equal 1 cup of liquid. If additional liquid is needed you can add water or wine or milk if desired. Stir to blend together, & pour into a small sauce pan before placing over low heat.
• Combine 2 tablespoons of WONDRA flour with 1/4 cup of water, and blend with a fork, THEN POUR INTO sauce pan of pan drippings.
• Heat over medium high heat, till gravy thickens. I prefer a thicker gravy, so you can add additional Wondra to water and blend into the gravy if desired, until it reaches the consistency you prefer. Whisk together as it cooks and thickens. No additional seasoning was needed for my taste, but you can taste and add as needed.

Steps:

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.

Steps:

• The broth will be tastier if you brown meat slowly on all sides before simmering.
• Remove meat to platter, cover to keep warm. Skim excess fat from meat broth.
• Add flour and whisk constantly with wire whisk and slowly add water and cook until thick.