Makes about 5 cups
Prep time: About 35 minutes after roasting beef
Pan drippings (if any) from Laura’s Lean Beef roast beef
Vegetables roasted under beef
2/3 cup flour
1 cup red wine
6 cups beef stock
1. Roast beef according to directions, but place 1 sliced onion, 2 carrots and 2 stalks celery, fresh thyme and 1 bay leaf under beef before roasting. Remove beef to rest and make gravy in roasting pan.
2. Place roasting pan over medium-high burners and cook, stirring vegetables, until any liquid in pan has evaporated (with a Laura’s Lean Beef roast, liquid is absolutely negligible) and vegetables start to brown. Deglaze pan with red wine and continue stirring and scraping. Shake flour vigorously (and we mean vigorously) with 2/3 cup of the beef stock in a sealed container until smooth. Pour this over vegetables and stir another 2 minutes. Make sure no lumps remain in flour.
3. Slowly whisk in remaining beef stock, and continue to cook at a simmer, stirring occasionally, until gravy starts to thicken. Strain gravy through fine mesh sieve into heavy saucepan (you may have to stir gravy in sieve to get it to drain) and keep warm over low heat until serving. Taste and adjust seasonings if desired.
Note: I cooked a small roast on vegetables in my 12-inch cast-iron skillet, which made it simple to place on the burner and continue cooking. This may not work for bigger roasts, but it worked like a charm for the smaller roast (I think you could get away with this on a roast up to about 3 pounds.)
Nutrition Info for 1/4 cup serving:
Calories 82; Calories from Fat 9; Fat 1g; Cholesterol 1mg; Sodium 147mg; Carbohydrate 13g; Sugars 1g; Protein 3g; Calcium 1%; Iron 6%