Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

Kali

(55,995 posts)

12. next time use a fattier cut

Reply to OAITW r.2.0 (Original post)

Tue Jan 7, 2025, 01:09 AM

Jan 7

and coat with flour before you sear. use lots of chopped onion (can saute them too), both will thicken juices as meat cooks.

for now either corn starch ("dissolved"in a bit of cold water before adding to juices then cooking for a few minutes) or make a light roux (flour cooked in some kind of fat) then add liquid

Edit history

Please sign in to view edit histories.

Recommendations

1 members have recommended this reply (displayed in chronological order):

15 replies

= new reply since forum marked as read

Highlight:

So I slow cooked an Eye Round Pot Roast tonight. Seared the meat with and added broth (plus a can of Campbell Au-jus [View all] OAITW r.2.0 Jan 6 OP

Corn starch JustTooMuch Jan 6 #1

Best answer! Basso8vb Jan 6 #5

Have to buy some tomorrow, but this makes sense. Yet, I may also add some sour cream and 1/2 and 1/2 to make the OAITW r.2.0 Jan 6 #7

I've always used cornstarch and water to thicken my gravies. boonecreek Jan 6 #2

I wouldn't use flour AKwannabe Jan 6 #3

I made a chuck roast in the crockpot yesterday! happybird Jan 6 #4

Sounds delicious! Diamond_Dog Jan 6 #6

Make a roux, watch some vids bout it. LuvLoogie Jan 6 #8

I use Wondra to make gravy or sauces. SharonClark Jan 6 #9

I leave sauces to Mr. Retrograde Retrograde Jan 7 #10

Cornstarch slurry or a can of mushroon soup Figarosmom Jan 7 #11

Just made an eye roast in the crock pot Freddie Jan 7 #13

next time use a fattier cut Kali Jan 7 #12

Good advice. Not much fat for a roux, though. OAITW r.2.0 Jan 7 #14

butter or any kind of cooking oil will work Kali Jan 7 #15

Latest Discussions»Culture Forums»Cooking & Baking»So I slow cooked an Eye R...»Reply #12