It always surprises me when people complain about making gravy. They flat out dread having to make gravy, because it comes out lumpy…or it tastes like chalk…or they just have no clue how to do it. Take a deep breath, this Beef Gravy is so simple to make that you will be the one that is surprised! This is the same Beef Gravy that I made a couple of weeks ago to go with my Slow Cooker Pot Roast…..
It is lighter in color that gravies that you buy in the grocery store, because there is no added coloring. 😉
Are you ready to start? Let’s go… 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 and create a roux…..
Bring up to a simmer, and allow mixture to continue to barely simmer for 2 minutes. This will cook out the flour taste, but you don’t want it to boil. 🙂
Pour in the hot beef stock or pan drippings from the Pot Roast…..
Whisk to combine and bring just to a boil. Reduce heat and simmer stirring occasionally until gravy thickens…..
You don’t 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 don’t 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…..
The more flavorful your Pot Roast, the more flavorful your gravy! All of the wine, beef juices, and vegetable flavoring 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.
That’s all there is to it. That wasn’t so scary now was it?
Enjoy!!
Beef Gravy
Print recipe | Serves | 6-8 |
| Prep time | 2 minutes |
| Cook time | 5 minutes |
| Total time | 7 minutes |
| Meal type | Condiment |
Ingredients
- 2 Tablespoons unsalted butter or oil
- 2 Tablespoons unbleached all-purpose flour
- 1 cup beef stock or juices from pot roast
Directions
| 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 stock or drippings 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. | |
| Pour into a gravy boat or bowl and serve while hot. | |
This recipe will be partying at these link parties!
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??
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
My gravy doesn’t always turn out the greatest. I’ll have to stick to your recipe next time. It looks delicious!
Talk about comfort food!! Yummy! I need to make this soon!
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!
Looks delicious, Lisa! (You can’t have beef without gravy!!)