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.

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.

How to make Beef Gravy with pan drippings:

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

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

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).

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

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.

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:

More delicious recipes with gravy:

• Turkey Gravy
• Skillet Pork Chops with Herb Gravy
• Swedish Meatballs
• Turkey Divan Pot Pie
• Canadian Poutine
• Chicken Cordon Bleu

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

Enjoy!!

Beef Gravy

Rich, Beef Gravy made with the beef juices from tonight's roast, or beef stock. Either way is equally delicious!

5 from 2 votes

Print

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