10 Ways to Thicken Pot Roast Without Cornstarch

Are you tired of your pot roast coming out thin and watery?

Well, worry no more!

In this article, we’ll show you 10 ways to thicken your pot roast without using cornstarch.

From incorporating flour and potato starch to experimenting with gelatin and pureed vegetables, we’ve got you covered.

So, get ready to elevate your pot roast game and create a rich, flavorful sauce that will have your taste buds singing with satisfaction.

Let’s dive in!

Using Flour as a Thickener

Using flour is a common method for thickening pot roast without cornstarch. When you find yourself without cornstarch in your kitchen pantry, don’t worry! You can use flour as an effective substitute to achieve that desired thick and rich gravy for your pot roast.

To thicken your pot roast, start by removing the roast from the cooking liquid. Then, take about two tablespoons of flour and mix it with an equal amount of cold water until it forms a smooth paste.

Next, slowly whisk this flour-water mixture into the simmering liquid, stirring constantly. Allow the pot roast to cook for a few more minutes until the gravy thickens to your desired consistency.

Remember to taste and adjust the seasonings as needed.

Incorporating Potato Starch

To incorporate potato starch, you can simply mix it into your gravy for a thicker consistency.

Potato starch is a great alternative to cornstarch when you want to thicken your pot roast gravy. It is gluten-free and adds a smooth texture to your sauce.

Start by adding a small amount of potato starch to a separate bowl and gradually whisk in some cold water to create a slurry. Make sure the potato starch is fully dissolved before adding it to your gravy.

Then, slowly pour the slurry into the simmering pot roast gravy while stirring constantly. Continue to cook the gravy for a few more minutes until it reaches your desired thickness.

Remember to taste and adjust the seasoning if needed.

Enjoy your delicious, thickened pot roast gravy made with potato starch!

Trying Arrowroot Powder

If you’re looking for an alternative to cornstarch, arrowroot powder can be a great option to thicken your pot roast gravy. Arrowroot powder is a gluten-free thickener that works well in sauces and gravies.

To use arrowroot powder, start by mixing it with a small amount of cold water until it forms a smooth paste. Then, gradually add the paste to your pot roast gravy, stirring constantly. The arrowroot powder will thicken the gravy without altering the taste.

Keep in mind that arrowroot powder has a higher thickening power than cornstarch, so you’ll need to use less. It’s also important not to boil the gravy after adding the arrowroot mixture, as it can lose its thickening properties.

Try using arrowroot powder next time you want to thicken your pot roast gravy without cornstarch.

Using Tapioca Flour

You can try tapioca flour as an alternative thickening agent for your gravy. Tapioca flour is a gluten-free option that works well in thickening sauces and gravies.

To use tapioca flour, start by mixing it with a small amount of cold water to form a slurry. Then, gradually add the slurry to your hot gravy, stirring constantly. The tapioca flour will thicken the gravy as it cooks.

Keep in mind that tapioca flour thickens more quickly than cornstarch, so you may need to adjust the amount you use. It’s also important to note that tapioca flour can leave a slightly glossy appearance in your gravy, which may or may not be desirable depending on your preference.

Experimenting With Gelatin

Gelatin is a versatile ingredient that can add a smooth and velvety texture to your dishes. It can be used as a substitute for cornstarch to thicken your gravies and sauces. When using gelatin, simply dissolve it in a small amount of warm water and then add it to your sauce or gravy, stirring continuously until it thickens. The gelatin will help to bind the liquid together and create a thickened consistency.

It’s important to remember that gelatin sets as it cools, so be mindful not to add too much, as it could turn your sauce into a solid gel. Start with a small amount and gradually add more if needed. Gelatin is a great alternative to cornstarch and can give your gravies and sauces a unique and flavorful twist.

Using Tomato Paste as a Thickening Agent

Using tomato paste as a thickening agent can add depth of flavor and richness to your sauces and gravies. It’s a versatile ingredient that can enhance the taste of your dishes.

Simply add a tablespoon or two of tomato paste to your sauce or gravy while it’s simmering, and let it cook for a few minutes until it thickens. The tomato paste not only thickens the sauce, but it also adds a delicious tomato flavor that complements a variety of dishes.

Whether you’re making a marinara sauce, a beef stew, or a chili, tomato paste can elevate the overall taste and texture of your dish.

Trying a Roux Made With Butter and Flour

If you’re looking to add richness and thickness to your sauce or gravy, try a roux made with butter and flour. A roux is a simple mixture that serves as a base for many sauces and gravies.

To make a roux, start by melting butter in a saucepan over medium heat. Once the butter has melted, gradually add flour while whisking continuously. Keep whisking until the mixture turns a golden brown color. This will give your sauce a nutty flavor and help thicken it.

After making the roux, you can add it to your pot roast to create a deliciously thick and flavorful sauce. Just remember to whisk the roux into the liquid slowly to avoid lumps.

Enjoy your rich and thickened sauce!

Using Pureed Vegetables to Thicken the Sauce

A great alternative for thickening your sauce is by incorporating pureed vegetables. This method adds both flavor and texture. When you puree vegetables like carrots, onions, or celery, they release their natural starches. These starches help to thicken your sauce without the need for cornstarch or flour.

To use this method, simply cook your vegetables until they are soft. Then, blend them until smooth. Once pureed, add the mixture to your sauce and simmer until it reaches your desired consistency.

The pureed vegetables not only add thickness but also enhance the flavor of your sauce. They give it a rich and savory taste. Plus, it’s a healthier option compared to using traditional thickeners like cornstarch.

Incorporating Breadcrumbs as a Thickening Agent

To make your sauce thicker, try incorporating breadcrumbs, which can add both texture and depth of flavor. When adding breadcrumbs to your pot roast sauce, the process is simple.

Take a handful of breadcrumbs and gradually sprinkle them into the sauce, stirring constantly. The breadcrumbs will absorb some of the liquid and expand, creating a thicker consistency. As they cook, the breadcrumbs will release starch, further enhancing the thickness of the sauce.

Not only do breadcrumbs serve as a thickening agent, but they also contribute to the overall taste. They add a subtle nuttiness and a hint of toasted flavor, elevating the sauce to a new level.

Trying a Reduction Method to Thicken the Pot Roast Sauce

Now that you’ve learned about incorporating breadcrumbs as a thickening agent for your pot roast, let’s explore another method: trying a reduction.

This technique involves simmering the pot roast sauce to evaporate the excess liquid and intensify the flavors.

To start, remove the pot roast from the cooking liquid and set it aside to rest. Increase the heat and allow the sauce to boil gently. As it simmers, the liquid will gradually reduce, becoming thicker and more concentrated. Remember to stir occasionally to prevent sticking or burning.

The reduction method takes time, so be patient. You’ll know it’s ready when the sauce coats the back of a spoon and has a rich, velvety texture. This technique not only thickens the sauce but also enhances the flavors, making your pot roast even more delicious.