"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Roast and Gravy Recipe

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This recipe for Beef Roast and Gravy, by , is from The Gillis/Schuck Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Grandma Jackie


Eye of round beef roast
Mashed Potatoes

Gravy- for each 1 c broth
1/4 c water
2 tbsp. flour
Always water first then the flour

Need Dutch Oven

Jackie says the secret is in the browning of the meat.
The roast must be browned almost to the burnt stage on every side. The bottom of the pan needs all the browned pieces.

The browned roast is covered with water about half way up. With very large roast, all the way up.
Cook the roast on low for 3-4 hours.
Use the juices to make noodles and gravy.

Gravy is made with flour and water.
For each cup of broth, in a cup add about 1/4 c cold water. Stir in 2 tablespoon of flour and mix until smooth. Mixture should look like consistency of glue (not a paste). Stir flour mixture slowly into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add salt and pepper.
Serve with mashed potatoes

Personal Notes:
Personal Notes:
Many memories made around this meal




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