August 30, 2021

Roast Beef w/ Gravy

The night before, I made a White Roux in a small skillet, using Bob’s Red Mill 1:1 gluten free flour.

After making the roux I popped it in the fridge to use the next day. While at it, I salted a 2.5 lb top round roast and let it sit in the fridge overnight.

Tonight, I cooked the roast using this recipe – all in the name of getting some pan drippings for making Gravy from Roast Drippings

The gravy was fantastic, though I believe I thickened it a little too much. Don’t believe that picture up there, it was really delicious. I don’t think I’ll ever let pan drippings go to waste again.

White Roux

  • Crowd: 0/5
  • Ease: 4/5
  • Made this roux with Bob's Red Mill 1:1 gluten free flour, and its thickening power was just as good as gluten flour.

Gravy from Roast Drippings

  • Crowd: 4/5
  • Ease: 3/5
  • Followed the recipe and added 2 tablespoons of the roux, but seemed to thicken it a bit too much, so thinned it out with a little water. Still was a bit too thick though really delicious anyway.