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Beef Gravy

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If you have been scared to make beef gravy, because it might come out lumpy…or it tastes like chalk…or you just have no clue how to do it. Take a deep breath, this Homemade Beef Gravy Recipe is super simple to make and I am going to show you how to make it step-by-step with images.

Be sure to check the Beef Gravy page for more recipes, tips and recommended products.

a white gravy boat filled with beef gravy sitting in front of two white plates of pot roast on a green napkin.

It is lighter in color that gravies that you buy in the grocery store, because there is no added coloring or chemicals. You can however, add Kitchen Bouquet for a deeper color.

I made this Beef Gravy with the pan drippings from my Slow Cooker Pot Roast.

pot roast with sliced potatoes and baby carrots topped with beef gravy on a white plate that is sitting on a green napkin.

How to make Beef Gravy with pan drippings

Start by melting 2 tablespoons of butter or some oil in a saucepan over LOW heat.

melted butter simmering in a saucepan.

Add 2 tablespoons of flour, and whisk to combine to create a roux for your beef gravy.

Flour and butter in a saucepan.

Bring up to a simmer, and allow mixture to continue to barely simmer for 2 to 5 minutes. This will cook out the flour taste, but you don’t want it to boil.

Pour in the hot pan drippings from the Pot Roast (or beef stock if needed).

beef juices or stock added to the roux in a saucepan.

Whisk to combine and bring just to a boil. Reduce heat and simmer stirring occasionally until gravy thickens.

beef gravy simmering in a saucepan.

You do not want to boil the gravy, or you run the risk of it breaking/separating and no one wants that! It actually thickens pretty quickly, so do not walk away from the stove!!

Season with sea salt and ground black pepper to taste and pour into a gravy boat or bowl with a ladle for serving.

white gravy boat filled with beef gravy with a plate of pot roast in the background

There is nothing better than Mashed Potatoes covered in a rich, thick, homemade beef gravy! It is my favorite part of just about any meal.

Recipe Notes & Tips

  • The more flavorful your Pot Roast, the more flavorful your gravy! All of the wine, beef drippings, and vegetable flavors will end up flavoring your gravy.
  • If you do not have roast drippings, you can always use a good quality beef stock and add some seasonings as needed.

Products used to make this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

  • Calphalon Saucepan – this is the saucepan used to make this recipe. I have been using it for the past 15 years and love the whole set.
  • Wire Whisk – this is my go-to whisk.
  • Gravy Boat – it comes with a saucer so you can avoid drips on your pretty table cloth.
  • Liquid Measuring Cup – 2-cup glass measuring cup to make sure you have the correct amount of liquid.
  • Kitchen Bouquet – this is a recommendation based on reader’s suggestions.

More delicious recipes with gravy

That’s all there is to it. That wasn’t so scary now was it?

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

a white gravy boat filled with beef gravy sitting in front of two white plates of pot roast on a green napkin.

Beef Gravy

Rich, Beef Gravy made with the beef juices from tonight's roast, or beef stock. Either way is equally delicious!
4.84 from 6 votes
Print Rate
Course: Condiment, Side Dish
Cuisine: American
Keyword: beef gravy, from scratch, easy, homemade
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 6 Servings
Calories: 47kcal
Author: Lisa Johnson

Ingredients

  • 2 tablespoons unsalted butter or oil
  • 2 tablespoons all-purpose flour
  • 1 cup beef juices from pot roast or beef stock
  • sea salt and black pepper to taste

Instructions

  • Melt butter, or heat oil in a sauce pan over LOW heat.
  • Add flour, and whisk to combine.
  • Bring mixture to a simmer and allow to barely simmer for 2 minutes.
  • Pour in hot beef drippings or stock and whisk to combine.
  • Continue heating, stirring occasionally until gravy thickens. Do not boil or gravy will break {separate} and you will have to start over.
  • Season to taste and pour into a gravy boat or bowl. Serve while hot.

Notes

  • The more flavorful your Pot Roast, the more flavorful your gravy! All of the wine, beef drippings, and vegetable flavors will end up flavoring your gravy.
  • If you do not have a roast, you can always use a good quality beef stock and add some seasonings as needed.
  • Do not walk away from the stove, you do not want the gravy to boil.

Nutrition

Calories: 47kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 74mg | Vitamin A: 115IU | Calcium: 3mg | Iron: 0.2mg

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8 Comments

  1. The time I most dread making the gravy is Thanksgiving, when I’m trying to get everything else done at the last minute and then there is the gravy to make. This gravy looks so easy. Could I make a similar gravy at Thanksgiving in advance and then just keep it cold until I need it??

    1. I have reheated gravy in the microwave the day after Thanksgiving for leftovers, so in theory that should work Seana. 🙂 And yes, I make my turkey gravy exactly the same way using the pan juices. That post will be up the last week of October, LOL

  2. This looks like an absolutely perfect gravy, Lisa! Hubby would literally put gravy on everything – well, maybe not cake, but almost everything else! 🙂 Totally have to try your recipe – pinning and sharing!

  3. Just made this with Swanson beef broth,oil from pan drippings and Wondra flour. Then l added bits from pan. ABSOLUTELY ! DELISH! ? ? ? Thanks you changed my life. Can’t wait to try other ones!

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