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Cooking & Baking

AKwannabe

(6,519 posts)

3. I wouldn't use flour

Reply to OAITW r.2.0 (Original post)

Mon Jan 6, 2025, 10:18 PM

Jan 6

Corn starch best for gravy. Mix with cold water first Boil as jou and mix in slowly

The sour cream would turn it towards stroganoff imo.

Either would be great

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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