Gravy

Traditionally in our house, we always have a full roast dinner on New Years Day. This is generally roast beef and roast pork with all the trimmings and including yorkshire puddings and real gravy, no granules allowed!

Ingredients
4 onions mix of red and white, skins on roughly chopped
4 small carrots, skins on roughly chopped
1 bulb garlic, chopped in half skin on
1 shoulder joint pork
Salt and pepper
Olive oil
2 litres vegetable stock
250ml hot water
10 tbsps plain flour

Method
Place all veggies in the bottom of a deep roasting tin and place pork joint on top. Drizzle with olive oil and season with salt and pepper. Cook the meat as per packet instructions then remove the meat and set aside.
Remove about 1/4 cup of the fat in the roasting tin
Pour the flour over the veggies and juices left in the pan and stir to mix everything together. Add the stock and place over medium heat to thicken. Squash all the veggies into the gravy to extract as much flavour as possible. Once thickened, place through a sieve and use a spoon to push the gravy through. Discard everything left in the sieve. Season to taste.
Place in a gravy boat and serve.

This freezes very well so make extra!!

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