I'm not sure but I usually cook the flour in the drippings/oil first then add the broth.

gail618, Do you mean after you brown the roast (before it simmers)? So the roast is cooking in it's gravy? Sorry, if that's a silly question!

My mother taught me, by example, that after the roast or the turkey is taken out of the roasting pan, to put the pan on the burners (mine always cover two burner) and heat it up and let the moisture boil off and let the fat and any other drippings brown up really well. After that, I add water or broth, I mix up the flour and water and stir it in over a low heat until the gravy thickens. It's always very tasty.

I very rarely add vegetables to the roasting pan, and I learned that carrots can easily overwhelm any dish, stew or roast.

If the gravy isn't dark enough, I do add Kitchen Bouquet, as a gravy darkener.

Cindy:
gail618 is right.
Another way is to brown it good. Put in some water, your Onions and Potatoes.
Simmer like you did and add the broth when it is done.

Take the Roast and Veggies out and make the Gravy.
I add a tablespoon of Ketsup.
Give it a taste test to add whatever it needs.

Thicken with Cornstsrch in water.
You should have plenty of Juices from Browning the Roast.
Lou

Cook the Carrots separate , if you don't like the taste.
Lou

This is a pot roast right?

For a regular roast like a prime rib or Sirloin tip that is just roasted without liquid, you make a gravy with the drippings by adding flour (making a roux) cooking for a few minutes and then adding beef broth. Never add water if you want a rich tasting gravy.

But a pot roast is different. I very seldom had carrots to my pot roasts or if I do I just add one and then I take it out before making the gravy. Carrots really do flavour the gravy and they make it sweet. I don't want my gravy tasting like carrots. I cook my pot roast with onions and lots of garlic and red wine and beef broth. Season with various herbs and salt and pepper. Sometimes I will add a squirt of tomato paste. I don't use ketchup, again because it is sweet and I don't like the sweetness it adds. When the meat is cooked I remove it from the pan. Skim off any fat, and then puree the liquid with the onions and the garlic with a stick blender to thicken the gravy. If you want the gravy much thicker, just make a paste of equal amounts of butter and flour and add small amounts of this using either a stick blender or the back of a wooden spoon to blend it into the sauce. Keep adding until your gravy is the right thickness for you. I don't like a really thick gravy so I only need a little bit of this mixture to thicken my sauces. Never add water always use broth.

Ann

Here's a discussion we had recently..

I also keep a secret emergency ingredient on hand, Penzey's Beef Soup Base and Seasoning. :)

Nancy

Here is a link that might be useful: Pot Roast

Thank you all for all your suggestions and help. I'll try another one in a couple of weeks using your suggestions. I think I'm wearing DH out with roasts!

If you want to cheat a bit, Better Than Bouillon now makes an "Au Jus Base" that is pretty good. Just use that in place of salt. Also, reduce the amount of carrot by 75%. I do like a tiny bit of carrot in beef base, but I normally only use 1/4 the carrot in the recipe.

Another good soup base to use is Custom Culinary Savory Roasted Vegetable Base. I buy it at a restaurant supply store (Surfas). I'm with Ann on not liking the gravy to taste sweet, which is why I minimize the carrots. Even tomato paste can add a bit of sweetness, but generally not too much. Red wine helps also - I usually use Chianti, but that's just what I personally like.

Lars

Cindy, I made this last weekend from the new Ina Garten cook book. The gravy is to die for, and yes, it does make a lot. I froze the leftover "sauce" for a night of leftover beef roast to make a fast dinner. After brownig the meat, I placed all the ingredients in the slow cooker and about 5 to 6 hours later, dinner was done.

And if your gravy tastes like carrots, leave them out of the next try. You can always cook them separately and serve.

Here is a link that might be useful: Company Pot Roast

Cindy:
I forgot! When you add " a little " water, I put in a teaspoon of Chicken Soup Base.

The amount of sweetness in a spoon of Ketsup is nil.
Sometimes I'll add a spoon of Spaghetti Sauce, instead.
I sprinkle a little Garlic and Onion Powder also.

Just an alternative way.
Lou

Don't know how large a piece of meat, nor amount of vegetables, that your recipe called for, but my Dad (who was a professional chef) cautioned me about using too many carrots. The taste of carrots can be overwhelming and take over, especially if you are using very mature ones. In making a roast or stew I never use more than 1 or 2 whole. If they are young and sweet you can use a more.

I never thought I'd get to say this, but after years of practice... I do it exactly as Ann does. Brown it up, add flour to make a roux, then slowly add the broth and wine. If you add the flour afterwards, it gets lumpy. Absolutely fool(yes, even me)-proof.

Make sure you brown the meat really well. Don't hurry that beginning step, and your gravy will be dark brown and flavorful.

Another who says the secret to good brown gravy is good brown meat and onions....
Garlic gets bitter (they say) when browned but onion imparts a "brown" flavor when browned.
And, I never cook carrots in a pot roast....nor do I cook my potatoes in the roast....then it becomes "stew" with the meat not cut up.
Brown your meat well, and brown your onions too....then I add some beef broth.
I prefer not to use stock base as it leaves a "canned" taste, I guess it's from the preservatives.....and I really like some dry wine...
After your meat and onions have browned, add your beef stock or broth and wine and scrape up all the browned stuff in your pot.
I also add a bay leaf to the pot while the meat is simmering.
Linda C

Cindy:
I thought there was something wrong with me and I was the only one who used Corn Starch to thicken.
But I knew I learned this somewhere way back when,
so there had to be someone else doing it.

I also use flour, when I remove the roast but I brown it first before adding any Liquids.
Like it was mentioned , remove the Carrots and Veggies,Brown the meat well and drink a glass of Chianti.
LOU

Anyway:
I decided to Google it, to see what came up AND
I swear by God, the first one that came up was this.
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I Googled: Making Gravy for a Pot Roast

Best Answer - Chosen by Asker
use the drippings, and flour works but clumps, so mix equal parts corn starch and water, stir well. bring meat drippings to a boil, use a whisk and add the corn starch mixture slowly, stirring until desired thickness. Perfect Gravy every time. I make the gravy for all family get togethers.
5 months ago
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Asker's Rating: Asker's Comment: Thank you all... I made it with corn starch... salt pepper, it had great flavor! Is this what you are searching for? Rating: Good Answer
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Hey Lou,

I always use cornstarch too. I thought there was something wrong with me. Now I know I'm OK ;->

I usually add gravy master to get my brown gravy a little darker. I have never added carrots to pot roast, now I am curious to try it. Maybe I will try Ina's recipe.

Lars :
Did you know that, Better Than Bouillion and Au Jus Base,
contains Sugar.

Like Ketcup, not a significant amount to add any sweetness to Brown Gravy.
LOU

Lou, no I didn't know that it contained sugar, but it is a very small amount because it does not taste sweet. It does not contain MSG, and so it does not have an off flavor, although the dominant flavor does come from the salt. I never have ketchup in the house, but I do keep tomato paste in a tube in the fridge, for when I want small amounts.

I generally use potato starch instead of cornstarch because it is less likely to make lumps and does not require being diluted into a slurry first, if it is sprinkled in lightly and quickly combined. I prefer the flavor of potato starch, although I also do make roux. If a sauce turns out too thin, I add potato starch, however. I use cornstarch in desserts because of the neutral flavor.

Lars

I really appreciate all the helpful suggestions. I'm going to print this thread, and I'll attempt another roast with gravy in a couple of weeks (without carrots!). I'll let you know how it goes. I may try it in the oven this time for a change, too.