The secret to a good gravy is to give the meat a generous seasoning, stuff it with chopped herbs and veggies, and then brown it until it’s very dark, stopping just before it burns. Next, add plenty of water to slow cook until fork tender making a flavorful gravy to be ladled over a mound of cooked rice.
2 tablespoon cooking oil
1 3-pound chuck roast
salt, pepper, and other seasonings to taste or use your favorite Cajun seasoning
1/4 cup dried herbs and vegetable (such as Zydeco Chop Chop) rehydrated in 1/4 cup water or 1/3 cup fresh herbs and vegetables (such as onion, celery, garlic, peppers, and parsley), finely chopped
4 cups water or more
4 small potatoes, cut in half, optional
4 carrots, cut in pieces, optional
1 celery stalk, cut in pieces, optional
Season roast generously then cut slits into it and stuff with the herbs and vegetables.
Pour oil into a large, heavy pot and heat until hot.
Place roast into the hot oil and brown on both sides until very dark, almost burning it leaving dark drippings in the pot.
Add 4 cups of water or enough to cover the top of the roast.
Bring to a boil then turn the heat down and cover the pot to slowly simmer the roast for about 2 hours, checking to see if adding more water is needed.
The meat and gravy are ready to serve or add potatoes, carrots, and celery to the top of the roast and cook until the vegetables are fork tender, about a half hour.
Whole crushed garlic cloves can be used alone to stuff the roast instead of the herbs and vegetables.
Let meat marinate in the refrigerator overnight after seasoning and stuffing for a more flavorful roast and easier prep time before your meal.
The secret to a good gravy is browning the meat as dark as you can get it.
After cooking, the gravy should be dark and flavorful if it’s too thin from adding too much water then cook down the juices by itself until it’s slightly thickened.
Gravy may be thickened more with a little water and corn starch (or flour) mixture but isn’t necessary if it’s done correctly.
Keywords: rice and gravy