All questions

hour seven of eight hour slow cooked pot roast, liquid does not seem to be reducing but more soupy. will i be able to make a gravy out of it? thanks

I only added one cup of pinot noir initially. this is the recipe from this site. trying to plan for gravy needs!

asked by Christy F over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 317 views
Lindsay-Jean Hard
Lindsay-Jean Hard

former Community Editor

added over 1 year ago

Susan W had the same experience when she made that recipe (but with short ribs), she took the liquid out at the end and reduced it separately, saying: "I made this last night, but with boneless shortribs and one cup of liquid was just right. I took the meat and veggies out at the end and reduced the liquid just a little, but you'll have more flour in yours with a big roast, so you may not need to do that."

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Christy F
added over 1 year ago

thanks, Lindsay-Jean. I didn't use a lot of flour initially but i can try to thicken or just reduce..

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

LJ is right. Reducing the sauce is the key. Reducing keeps the sauce fresh tasting. Adding flour would muddy the taste. If I remember correctly, I was speaking to someone who had a larger roast, therefore more flour because of that and the flour would have a long time to cook into the sauce.