I put extra vegs into the cooking liquid and, after serving up the meat and potatoes, take it and puree it and use it like gravy. This makes it healthier than just water and flour gravy.
If you just have liquid you can make brown gravy the same way you'd thicken white gravy, melt a little butter, add some flour and whisk it into your roast liquid. Bring to a simmer until thickened.
Either way you make it, it can be frozen for later use. I have added it back into the pot the next time I made a roast. I just used some this weekend to add a nice rich meaty flavor to turkey chili. It would also go nicely with some ground beef and fresh vegs as the filling for a beef pot pie.
If you just have liquid you can make brown gravy the same way you'd thicken white gravy, melt a little butter, add some flour and whisk it into your roast liquid. Bring to a simmer until thickened.
Either way you make it, it can be frozen for later use. I have added it back into the pot the next time I made a roast. I just used some this weekend to add a nice rich meaty flavor to turkey chili. It would also go nicely with some ground beef and fresh vegs as the filling for a beef pot pie.
