What is it about roast?
You make a roast and everyone thinks you've done something fantastic.
Ooh! You're having roast for dinner? Did someone win a pulitzer prize?
Nope, we just love to make roasts.
This morning, on my way in to work, I threw these two large pork loins in the crock pot. We've got 5 in our family and are major meatatarians.
So, yeah, two.
Then, I set it to low and went to work.
So, when I got home, the whole house smelled good with Eu De Pot Roast. I used tongs to lift out the roast onto plates. *I totally wrote that I used tongues to lift the potroast out, THAT woulda been interesting*
Yikes, it looks like I put just a little too much liquid in. That's ok. Gravy is good.
I had the fireman pour the juices into a saucepan for me. Cause he's manly like that.
But I poured it through one of these strainers. That way it caught all the bits that were floating in the water. The bits will make your gravy lumpy.
I mixed up 4 tablespoons of cornstarch with 6 tablespoons of water. Stirring until totally dissolved *cornstarch clumps when it gets warm*. Pour this into your saucepan and stir. Heat until boiling, let boil for about a minute or until thickened.
I almost didn't post this recipe because the gravy turned out so light, but the family said it still tasted awesome. So, don't worry about the light color. If you have Dale's, use it, you won't regret it. If you don't have Dale's, try a little soy sauce, onion powder, & garlic powder. It's not completely the same, but it would work in a pinch.
Cut the roast against the grain, so it's easier to eat. We're fancy that way and it's how my Great Grandma taught me.