Entree: Make-Ahead Roast and Gravy

By LynnK

Ingredients

• ROAST:
• 4 pounds sirloin beef roast
• 1/2 cup water
• GRAVY:
• beef drippings plus water to make 4 cups
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup water
• Liquid gravy browner, optional for color

Details

Servings 16
Adapted from keyingredient.com

Preparation

Step 1

ROAST:
1. Preheat the oven to 300ºF.

2. Place roast in medium roasting pan. Add water. Cover.

3. Roast in oven for about 1-1/2 hours for medium rare to medium, or until desired doneness.

4. Pour drippings and any brown bits into small container. Makes about two cups drippings.

5. Chill drippings and roast separately.

6. Thinly slice cooled roast across the grain.

GRAVY:
1. Remove and discard any hardened fat on drippings.

2. Heat drippings and water in large saucepan until boiling.

3. Combine flour, salt, and pepper in a small bowl. Mix in water until smooth. Stir into drippings. Return to boil. Cook until thickened. Add browner, if desired.


SERVINGS: 16 (enough for 4 packages roast and 4 containers of gravy)

MAKE AHEAD AND FREEZE: Divide meat among 4 freezer containers, and gravy among 4 separate freezer containers. Freeze for up to 3 months.

TO SERVE: Thaw one portion each of gravy and beef. Heat gravy in a large saucepan, adding water as necessary to thin to desired consistency. Add beef. Cover. Heat on medium-low until hot.