After the roast is removed to a cutting board, add a teaspoon or two of flour to the roast pan and stir well. Add about 2 cups of water. Put over medium heat and stir together well. Scrape off all the “goodies” you can and reduce liquid to about 1/ 2 original volume. Season gravy with salt and pepper to taste. It will be very thin, but potent!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 20|
|Calories from Fat: 199 (97%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 22.6mg||7 %|
|Sodium 122.9mg||4 %|
|Potassium 23.1mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 205
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe