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8 servings, 1/8 recipe (457 g) each
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If a thicker pan gravy is desired, mix 1/4 cup water and 2 to 3 Tbsp. flour. Remove cooked meat and vegetables from pan; cover to keep warm. Gradually whisk flour mixture into remaining gravy in pan. Bring to boil on medium-high heat; cook until thickened to desired consistency. Serve over sliced meat and vegetables as directed.
* 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.
any changes i need to make to make this in a slow cooker thanks
Thgis looks excellent? Any chance of a slow-cooker version?
It took the whole two hours but was well worth it the roast was very tender