Seven Blade Roast With East Gravy Recipe
Well, I am back to Seven Blade Roast With East Gravy, they are my favorite after all. If you have a blade roast at home or if you buy some pounds on your next purchase, you can very well try this all new Seven Blade Roast With East Gravy dish. Go for it!
Ingredients
| 3 to 7 pound blade roast | ||
| Onions | 3 , quartered | |
| 3 celery stalks, cut coarsely | ||
| 4 carrots, cut coarsely salt | ||
| Pepper | 1 | |
| Accent (to taste) | ||
| Bay Leaf | 1 | |
| 2 cans golden mushroom soup | ||
| 2 packages brown gravy mix | ||
Directions
1) Fill roasting pan with water to top of roast. Add above ingredients. Cover.
2) Put in oven at 350 degrees for 45 to 50 minutes per pound.
3) 45 minutes prior to roast being done, take out 1/2 water, celery and carrots. Mix mushroom soup and gravy mix in a bowl. Blend well.
4) Add gravy mixture to roast with remaining water. Place roast back in oven for final 45 minutes, leave uncovered. If necessary, thicken gravy with corn starch.
2) Put in oven at 350 degrees for 45 to 50 minutes per pound.
3) 45 minutes prior to roast being done, take out 1/2 water, celery and carrots. Mix mushroom soup and gravy mix in a bowl. Blend well.
4) Add gravy mixture to roast with remaining water. Place roast back in oven for final 45 minutes, leave uncovered. If necessary, thicken gravy with corn starch.
Chef
