I liked the flavor of this. Mine was a little dry, but my roast was smaller, so I think I just overcooked it. For the gravy, I might leave out the sage and mint and just use the juices from the meat. I also just used the pot I cooked the meat in for the gravy...I just added the cold water mixed with flour to the juices. As long as the heat is off, you shouldn't get lumps. Turn the flame on after you add the liquid. I will make this one again.
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