HEALTHY BEEF GRAVY RECIPES

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ROAST BEEF AND GRAVY RECIPE: HOW TO MAKE IT



Roast Beef and Gravy Recipe: How to Make It image

This slow-cooker roast beef and gravy is unbelievably easy. On busy days, I put this main dish in the crock and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 4

1 boneless beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth
1 envelope onion soup mix

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender.

Nutrition Facts : Calories 267 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 27g protein.

CLASSIC BEEF GRAVY RECIPE | DELICIOUS. MAGAZINE



Classic beef gravy recipe | delicious. magazine image

Roast beef certainly would not be as good if it didn’t the perfect gravy to pour all over. This simple recipe is the perfect gravy for beef. Find our gravy recipes for turkey, chicken, lamb and a veggie option too.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 6

Number Of Ingredients 4

The fat and juices from a beef roast
1 tbsp plain flour
Fresh herbs such as fresh rosemary and bay leaves
400-500ml beef stock

Steps:

  • Set a roasted joint of meat aside. Pour the fat and juices from the roasting tin into a jug and allow to settle and separate, then spoon 2 tbsp of the fat back into the roasting tin. Discard the remaining fat, so that you are left with just the pan juices.
  • Add plain flour and herbs to the roasting tin. Use a wooden spoon to briskly mix it with the fat over a medium heat for a few minutes until you have a smooth brown paste, then stir in the pan juices.
  • Gradually add beef stock, stirring for 3-4 minutes until thickened. Season, pour in the juices from the resting meat, then strain through a sieve into a jug.

Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent

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