Quote:
Originally Posted by Buzz
Gravy came out pretty good, the carrots gave it a nice sweetness. The only draw back was the greasiness from all the rendered fat. If I would have had the time I would have cooled it and skimmed the fat off.
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What cut did you use? A lot of people use chuck roasts, but I prefer to use a top round roast. Usually there isn't as much fat and tissue. I'll still do a bit of trimming before I even put it in the pan.