Gravy

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The gravy is more like a sauce. Delicious flavor after you add salt. Yes alot of work. I would recommend adding more flour to create a better consistency.

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For those of you willing to try this again or for the 1st time here are some suggested changes to improve flavor:
Roast vegetables, apple and whole garlic cloves along with roast and trimmings. This will infuse the gravy base with a richer flavor during cooking. For added texture separate and puree the rosted vegs, apple, & garlic with broth until smooth, pour through a seive and incorporate into the gravy. Scrap the Calvados if you're not into a heavy apple flavored gravy, and add a few Tablespoons of Cognac or DRY Sherry instead. A combination of equal amounts of chicken and beef stock complment the flavor of the pork.

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I made this with the standing roast and both were a bomb. This gravy needs to be looked by Tyler something is missing. It had a very funny taste and no flavor.

I usually love Tyler's recipes but this is a no go.

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I think that this was the best gravy that I have ever had! I had a hard time calling it gravy instead of sauce it was so good!

LOTS of work for a gravy but it was definitely worth it for our Christmas dinner. The crown roast cooked faster than expected so I was able to do the gravy while "holding" the meat out of the oven for awhile (since my guest weren't coming until later.
I almost did without the Calvados because I forgot to buy some but luckily called a neighbor and used her, it really made the gravy fabulous.

Thanks for this recipe.

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This was the worst gravy I have ever eaten. I made everyone taste it before they put it on their food and we had no takers for this at our house. The roast was great. Next time I will make a pan gravy.

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This gravy was simply terrible. It is not worth the considerable trouble. The "pureed" vegetables never cook down enough, and the amount of "gravy" which is produced is negligible. Just make a regular gravy with the drippings and add some apple cider along with stock.