"MzSkeptica, in response to your review I did edit the recipe so that it indicates to add 1/4 cup of flour per cup of water to make your thickener. This should help thicken the gravy better but keep in mind you may need to mix up more than 1 batch of thickener. I suggest mixing up 1/2 cup of flour and 2 cups of water so it is ready when you are making the gravy. The amount of thickening needed will depend on the amount of potato water (use enough water to just cover the potatoes when cooking) and the amount of juice that was produced as the meat was cooking. I think using 1/4 cup of flour instead of just 1 tablespoon should help a lot. Good luck and I hope your gravy thickens better the next time you make this recipe."
"I like this recipe quite a bit with the exception of some of the directions regarding the gravy. There is no quantity listed for how much potato water to use and if the thickener solution should be made with an additional cup of water or the potato water. Each time I've made the gravy it never thickens like in the picture. It still tastes fine but I think the directions for this recipe could be tightened up a bit."
"I have been searching and searching for a recipe to use our soup bones in, other than soup. This recipe was fantastic. The meat fell of the bones and the gravy was the best I have ever made. My kids loved it over the mashed potatoes. I am not great at making homemade mashed potatoes but it was well worth the effort. I think the potato water help make the gravy so good. Will definitely use this recipe again!"
A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.
A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches wide by 4 inches in depth.