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Allow your roast to sit for 20 minutes before carving. That gives you time to make the gravy.
For three cups of gravy you will need 6 tablespoons of meat drippings, 6 tablespoons flour and 3 cups liquid.
Use your oven pan, and heat drippings until they sizzle. Add flour and stir like crazy over medium-high heat. You want to cook this for a minute, and scrape away all those tasty little bits in the bottom of your pan.
Slowly add your liquid, which is warm. I like to use a little milk first, and then add either water or beef stock. Don’t stop stirring. Add salt and pepper to taste, and for a darker color use a little Kitchen Bouquet, about a teaspoon.
Paprika Pot Roast with Noodles
3 to 4 lb. beef arm pot roast
1/4 cup flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. dry mustard
1/8 tsp. pepper
2 Tablespoons cooking fat
14 cup red wine
1 pkg. (8 oz.) wide noodles, cooked and drained
1 tsp. poppy seeds
1/4 cup water
Combine flour, salt, paprika, mustard and pepper; dredge meat, reserving excess seasoned flour. Brown meat in cooking fat in large frying pan. Pour off drippings. Add red wine; cover tightly and cook slowly 2 1/2 hours to 3 1/2 hours or until meat is tender. Remove meat to warm platter. Pour off 1/4 cup cooking liquid, add to cooked noodles and sprinkle with poppy seeds. Combine reserved flour with 1/4 cup water; add to cooking liquid and cook, stirring constantly until thickened. Reduce heat and cook 3 to 5 minutes. Serve gravy with pot roast and noodles.
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