The best way to get a nice thick gravy when cooking a roast is to cook it while it is frozen. When slow cooking a frozen roast it slowly thaws and the breakdown of the meat will produce natural juices which will make a nice thick gravy and a more tender roast.
When cooking a roast whether it is pork or beef it is best to use a crock pot as they cook slow and use less electricity than a conventional oven. Precut any vegetables you will be using for your roast the night before and cover the vegetables with water so they don't turn brown (especially potatoes) and put them in the refrigerator.
In the morning all you have to do is take the roast out of the freezer, drain the vegetables and dump everything into the crock pot. Then put your crock pot on the Low setting and you can go to work. When you come home dinner is already finished for you.
- 1 Pork Roast (frozen) - Trim as much fat as possible
- 1 Bottle of Garlic Marinade (found with the marinades)
- 1 Large Onion - diced
- 2 or 3 Carrots - I put in a handful of carrots that I had dehydrated.
- Mushrooms (optional)
- 1 Cup Water
Put your frozen roast in the crock pot
Add the ingredients above
Set on Low heat
Cook for 8 - 10 hours
Once the roast is completely cooked simply take two forks and start to pull the meat apart.
This gravy is so thick and delicious you can put this over wild rice and add some vegetables and fruit for a complete meal.
I do hope you enjoy.
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