Cooking Question

[NOTSMC]

I'm doing a Mississippi Pot Roast in the crockpot in the next few days. I've made it several times now and it's pretty much always turned out well, so I hate messing with the formula but...I would like a little more gravy. The recipe calls for only five ingredients, a chuck roast, pepperoncini peppers (God I love them cooked in beef) half stick of butter, and a packet of ranch style dressing and au jus gravy. I'm assuming the gravy is formed from the fat in the chuck and the butter. If I add another half of ranch/au jus/butter will I get more gravy or does it depend that much on the fat? Any thoughts?

I'm probably wording this wrong.

 

[RoseRed]

You need more liquid. Add a can of beef broth.

 

[vraiblonde]

You need more liquid. Add a can of beef broth.

This ^^

If it were me I'd cook the roast like normal, then remove the roast to a serving platter, and add broth to just the jus to get more gravy.

 

[NOTSMC]

You need more liquid. Add a can of beef broth.

Actually, the recipe specifically states do not add liquid or broth because there is enough liquid from the recipe as it cooks. And there is a lot of liquid I just wanted a bit more w/o ruining the integrity of the dish.

Thanks for responding.

 

[lucky_bee]

The roasts themselves always made plenty of au jus for me. But a few times I've removed the shredded beef, started a roux in a pot, and then added the drippings to make a nice, thick and creamy gravy. That just kicks it up a notch, definitely worth it, but most of the time I was too lazy

 

[TPD]

I'm not a cook but I've watched my mother and wife in the kitchen (not together of course) AND I stayed at a Holiday Inn express last nite, so my question is - isn't au jus and gravy 2 different things? I think of au jus as a thin liquid that comes directly out of the bottom of the pan of whatever meat you cooked (is there such a thing as chicken au jus?) and gravy as this same liquid but thicker, usually made with flour and cream or milk??

So you need to tell me exactly what you want before I can give you my cooking secrets.

Ah yes - from the Duck -

Both au jus and gravy are made from a base of meat drippings. These drippings are a flavorful rendering of fat and liquids which, when combined, create a wonderfully savory sauce. Where au jus and standard gravy depart from one another is what happens to the sauce after the meat is done cooking. Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent.

In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned. Application-wise, both au jus and gravy can be used for similar purposes.

Au jus is thin and savory.
Gravy is thick and velvety

What Sets Au Jus Apart From Standard Gravy? - Tasting Table

Some food items so similar that only the minutest of ingredient changes separates them from one another. Such is the case with au jus and standard gravy.

www.tastingtable.com

 

[Sneakers]

usually made with flower and cream or milk

I prefer dandelions and tulips.

 

[TPD]

I prefer dandelions and tulips.

Dandelions only for my wine - not my gravy. Tulips are ok tho

 

[stgislander]

Gravy is what you put over pasta.

(Both my German mother and wife would kick my a$$ if they heard me say that.)

 

[Czar]

Gravy is what you put over pasta.

(Both my German mother and wife would kick my a$$ if they heard me say that.)

Egg noodles,stew meat, and gravy. Yum.

 

[Merlin99]

I'm not a cook but I've watched my mother and wife in the kitchen (not together of course) AND I stayed at a Holiday Inn express last nite, so my question is - isn't au jus and gravy 2 different things? I think of au jus as a thin liquid that comes directly out of the bottom of the pan of whatever meat you cooked (is there such a thing as chicken au jus?) and gravy as this same liquid but thicker, usually made with flour and cream or milk??

So you need to tell me exactly what you want before I can give you my cooking secrets.

Ah yes - from the Duck -

What Sets Au Jus Apart From Standard Gravy? - Tasting Table

Some food items so similar that only the minutest of ingredient changes separates them from one another. Such is the case with au jus and standard gravy.

www.tastingtable.com

Unless it’s the best gravy (sausage) and it’s going over biscuits.

 

[Monello]

gravy as this same liquid but thicker, usually made with flour and cream or milk??

Flour plus some sort of fat. Usually butter but can also be rendered beef fat or even shortening.

 

[Czar]

Flour plus some sort of fat. Usually butter but can also be rendered beef fat or even shortening.

Gravy should never be the color grey!

 

[vraiblonde]

Flour plus some sort of fat. Usually butter but can also be rendered beef fat or even shortening.

That is a hate crime and should be punished as such.