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NOTES
POT ROAST GRAVY
1
⁄4 cup cold water
1
⁄4 teaspoon salt
2 tablespoons all-purpose flour
1
⁄4 teaspoon pepper
1 cup broth from pot roast
Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir
flour mixture into broth. Turn temperature dial to 200°F. Cook, stirring constantly until
thickened. Yield 1
1
⁄4
cups
RECIPES
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FD325S03EM2 3/14/03 8:17 AM Page 17