The back story of pork roast gravy.
Last week I posted about Mom Slabach’s pork roast. To read that post, click here. Today I share how she made her pork roast gravy. I learned this from my friend Shelley as well.
Mom used milk to make her gravies. Some folks like to use water. It all depends on what you like your gravy to look and taste like. Mom’s gravy was rich and creamy. I used to say that the Slabach family needed as large a container of gravy as they did mashed potatoes – for they loved Mom’s gravy.
You’ll need the pork roast broth and some beef bouillon. This helps minimize the pork flavor while still making a tasty gravy that does not taste like beef.
To make your oven pork roast, you’ll add some water to your pan. Once the roast is done, you’ll have some tasty pork broth. Add some beef bouillon to the broth and make your gravy.
The recipe below explains how I make Mom’s gravy. Some folks like to use cornstarch and water. Others use flour and milk. Some use a combination. You can make yours however you want to. This recipe is the way Mom made her roast pork gravy.
Oven Roast Pork Gravy
- 2 cups pork broth
- 1/2 teaspoon beef bouillon
- 3 Tablespoons flour
- 1/43 cup milk
- Salt & Pepper to taste
- Mix beef bouillon with heated broth
- Make a paste of flour and milk
- Bring broth to boiling and slowly add paste, stirring
- Turn heat down and simmer, stirring until the gravy is the right thickness