What are the essential ingredients for au jus gravy from a pot roast?

The core ingredients are the flavorful pan drippings from your Mississippi Pot Roast, a thickening agent like cornstarch or flour, and cold water to make a slurry. Optional additions include a touch of butter for richness, and salt and pepper to taste.

How do I prevent lumps in my au jus gravy?

To prevent lumps, always create a slurry by thoroughly mixing your thickening agent (cornstarch or flour) with an equal amount of cold water until smooth. Whisk this slurry gradually into your simmering drippings, ensuring continuous stirring as it thickens.

Can I make au jus gravy ahead of time?

Yes, you can make the au jus gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat, adding a splash of beef broth or water if it's too thick.

What if my au jus gravy is too thin or too thick?

If your gravy is too thin, create a small additional cornstarch slurry and whisk it into the simmering gravy until it reaches the desired consistency. If it's too thick, simply whisk in a tablespoon or two of hot beef broth or water until it thins out to your preference.

How to Make Perfect Au Jus Gravy for Your Homemade Mississippi Pot Roast

Description

A rich, savory gravy made from the incredible pan drippings of a slow-cooked Mississippi Pot Roast, perfect for spooning over tender beef and mashed potatoes.

Ingredients

Scale

Pan drippings from 1 Mississippi Pot Roast (approx. 3-4 cups)
2 tablespoons unsalted butter (optional, for richness)
1-2 tablespoons cornstarch
2-3 tablespoons cold water (for slurry)
Salt to taste
Freshly ground black pepper to taste
Pinch of onion powder or garlic powder (optional)

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Instructions

Step 1: Once your Mississippi Pot Roast is cooked and removed from the pot, carefully pour the liquid drippings into a fat separator or a heatproof bowl. Allow it to sit for a few minutes so the fat rises to the top. Skim off as much of the fat as possible, leaving behind the concentrated, flavorful liquid.
Step 2: Transfer your defatted drippings to a medium saucepan. Bring the liquid to a gentle simmer over medium heat. This helps to reduce the liquid slightly and concentrate the flavors. Taste and adjust seasoning if needed.
Step 3: In a small bowl, whisk together the cornstarch with an equal amount of cold water until a smooth, lump-free paste forms. This is your slurry.
Step 4: Gradually pour the cornstarch slurry into the simmering drippings in the saucepan, whisking constantly. Continue to whisk for 1-2 minutes until the gravy thickens to your desired consistency. If using, whisk in the unsalted butter now for added richness and gloss.
Step 5: Remove the au jus from the heat. Taste it one last time and adjust with salt and freshly ground black pepper if necessary. Your perfect au jus gravy is now ready to be served.

Notes

For a more intense flavor, you can simmer the defatted drippings for an additional 5-10 minutes before thickening to further reduce and concentrate the flavors. Adjust the amount of cornstarch to achieve your preferred gravy thickness.

Prep Time: 5 minutes
Cook Time: 10-15 minutes
Category: Sauce
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 50 kcal
Sugar: 0g
Sodium: 150mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg

Perfect Au Jus Gravy for Mississippi Pot Roast

Description

Ingredients

Instructions

Notes

Nutrition

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