Pot Roast Gravy

I cook my pot roasts along with 1 cup of beef stock, 1 cup of red wine, two onions, a handful of dried porcini mushrooms, salt and pepper and a sprig of thyme if I have one. When the roast is finished, I skim some fat from what is left in the pot and put the rest in a blender to make a delicious gravy.

NOTE: do not fill the blender more than half-full, and hold a towel over the lid when you turn it on. You don’t want hot liquid sprayed at you.