Knorr Gravy Pots Make a Great Roast

Great British Roast Beef – with Knorr Gravy Pots:

Knorr Gravy Pots have been awarded Product of the Year in the Gravy and Stock category. Product of the Year is the world’s largest consumer-voted award for product innovation;  products that save time and really make a hit with the consumers – so a great achievement for Knorr!  Definitely time to celebrate, they did so by asking some food bloggers  to help.   I was asked if I would like to try the award winning Gravy Pots with a Sunday Roast.
Knorr Gravy Pot Hamper
So on Sunday morning a delivery man dropped off a hamper packed full of food for a good family roast. Just add people. A quick ring round and we were sorted. Four for Sunday dinner! The hamper included three packs of the Knorr award winning Gravy Pot cartons, each one holding four individual pots; Beef Gravy, Onion Gravy and Chicken Gravy. Obviously with the beef that was in the hamper I would be using the Beef Gravy Pot, but the others would get saved for other meals.

So, unloading the hamper, I set to work to prepare the meal for us all.

Knorr Gravy Pot Beef

The piece of meat, a superb beef roast, weighed in at 1.5kg, so a simple calculation gave us 80 minutes cooking time. Then,  you need to add another 20 minutes for out of the oven resting time. This is really important as it allows the cooked beef to ‘rest’ and retain its soft moist texture. And Beef is easy to cook. Just put it in the oven for 20 minutes at 230c and then turn the heat down to 200c for the remainder of the cooking time. There is no need to wrap it in foil, but I prefer to put it on a wire-lift roasting tray so that it is not sitting in any fat or juices that may come off it.

Prepare the veg, slicing the carrots and parsnips. Briefly boil the potatoes before cutting them into quarters to make perfect oven roasties. Put them all on a tray and simply bung in the oven. If any fat has come from the beef, use this to rub over the veg to give them a tasty glaze.

If choosing a nice wine to go with the meal, it is important for the chef (me) to sample it in the kitchen first. I chose a Chateau Fonbadet Pauillac 2000 for its deep red and ripe dark fruit textures, which will complement the beef perfectly.

Chateau Fonbadet Pauillac 2000

Yorkshire Puddings are a basic must-have with a good beef roast, and mine always come out well because I follow one simple rule; always heat the baking tray you use for the yorkies with some oil in the oven until it is fully at the oven temperature. Then simply pour in your mix, put back into the oven and wait until they rise. Resist the urge to open the door and check them. 15 minutes later and they are done to perfection.

Knorr Gravy Yorkshire Pudding
Note: mixing the Yorkshire batter can be a bit dull – use a small child if you have one.

When the beef is taken out of the oven, and starts to rest, you know you have 20 minutes to finalise things. This is when I started the Knorr Gravy. Grabbing a readily available small child, the process of measuring water and mixing in stock is made easy. Childs play.

Knorr Gravy Pot Making

The Knorr Gravy Pot is a small sealed pod, like a hotel jam, and removing the foil lid allows the jelly like gravy mix to drop out complete into the warm water leaving no mess or waste. As you stir the mix into the water on a gentle heat it melts completely and then slowly thickens up. Five minutes later you have the perfect texture, a seriously beefy aroma, and a mix that’s ready to pour into the gravy jug, again kindly supplied by Knorr.

(If you add too much water by mistake simply keep stirring the mix on a low heat until you get the texture you want. Simple)

Knorr Gravy Pot and Beef

With a really good roast, like this one, you need to add a good gravy, and Knorr has definitely delivered here. It is no wonder they have won the prize for Product of the Year in the Gravy and Stock category.

Knorr Gravy Pot Pouring

So the food is ready, looks good on the plate, now just add friends. Pour the gravy and enjoy.

Ps: When it tastes so good, not even a drip goes to waste!

Knorr Gravy Pot Lick

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  1. says

    I#ve never tried the Knorr Gravy Pots! We use the stock ones a lot though. Oh, and this bit made me LOL: Note: mixing the Yorkshire batter can be a bit dull – use a small child if you have one! (My 10 year old loves mixing Yorkshire batter)

    Louise x

  2. says

    wow. Lucky you! I have never been able to get Yorkshire pudding to come out right. Maybe I was violating your rules (though my cookbooks NEVER say anything about heating up the pan or not opening up the oven door. I am with Louise on the bit about mixing the Yorkshire batter. Small child.. I suppose the husband would do would he not?

    • says

      I think husbands are an excellent substitute for small children. Unfortunately for me, for the most part cats are not, hence getting this Sunday lunch cooked at Simon’s house (with HIS daughter).

      The heating of the pan and not opening the oven door are tricks our mums taught us! You need a really hot oven, so you cook your meat, take it out to rest, wack up the temperature and put the puds in while the meat rests and while you fiddle around making gravy/laying the table etc…

  3. says

    I don’t know if we have Korr gravy pots in the US, but they certainly sound convenient. More importantly, I applaud your daughter’s choice in tee-shirts. Clearly you are doing something right as a parent. Brava.

  4. says

    Sounds like a heavenly box of Sunday Lunch goodies to me! What a lovely idea of Knorr to send out all the ingredients. I’ve recently become a bit of an addict to their stock pots and regularly use them in gravy but this sounds like an even easier solution, no doubt very tasty too. Can’t beat roast beef, yorkshire puds and gravy on a Sunday :)

  5. says

    I’ve seen the gravy pots in the supermarket but was, dare I say, a bit sniffy about them! However, since my crazy stockathon for the French Onions Soup I made recently, I will be popping some of these in my trolley soon!
    Janie x

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