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16 servings, 1/16 recipe each
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For a thicker sauce, remove cooked roast and vegetables from pan; cover to keep warm. Pour sauce from bottom of pan through strainer into medium saucepan; discard strained solids. Bring sauce to boil, stirring frequently. Whisk 2 Tbsp. each cornstarch and water until blended. Gradually add to boiling sauce, stirring constantly. Cook and stir 1 min. or until thickened. Slice roast. Serve with vegetables and thickened sauce.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.