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Beef Gravy without Pan Drippings

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You just made a mouth-watering roast beef for dinner, and then you realize that there are no drippings to make gravy with. Do not panic, I am about to show you step-by-step exactly how to make Beef Gravy without Pan Drippings. For even more delicious gravy recipes, check out the Beef Gravy page.

a plate of sliced roast beef and mashed cauliflower topped with beef gravy sprinkled with ground pepper.

Thick, rich, creamy, homemade beef gravy that is ready in minutes and makes the perfect finishing touch for roast beef, pot roast or meatloaf.

Ingredients needed to make gravy

The ingredients to make Beef Gravy without pan drippings. Beef stock, flour, butter, salt and pepper.

That’s right, all you need is a good quality beef stock, butter, flour, salt and ground black pepper. You can also add fresh herbs if you like.

looking down on a plate of sliced roast beef and mashed cauliflower topped with beef gravy and ground black pepper, with a blue napkin under the plate.

How to make Gravy from Beef Stock

How to make a roux for beef gravy:

Melt 2 tablespoons of butter (or oil) in a saucepan over LOW heat.

Add 2 tablespoons of flour, and whisk to combine.

melted butter and flour 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 and evaporate all of the liquid.

roux getting darker as it simmers in the saucepan.

Pour in the beef stock, whisk to combine and bring just to a boil.

whisking the beef stock into the darkened roux in the saucepan.

Reduce heat and simmer stirring occasionally until gravy thickens.

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

gravy being poured onto mashed cauliflower and slices of roast beef from a silver ladle.

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

Recipe Notes & Tips

  • The longer you cook the roux, the darker it will become.
  • For thinner gravy, use 1 tablespoon of butter and 1 tablespoon of flour.
  • For even more flavor, add chopped rosemary, thyme, or sage at the end of cooking.
  • To use cornstarch: mix 1 1/2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Pour into the hot beef stock and whisk to combine.

Tools used to create this recipe

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More delicious recipes with gravy

Enjoy!!

a small white plate topped with slices of roast beef, mashed cauliflower and beef gravy.

Beef Gravy without Pan Drippings

Let me show you how to make this easy, homemade Beef Gravy without Pan Drippings using simple pantry ingredients that you probably have on hand.
4.29 from 7 votes
Print Rate
Course: Condiment
Cuisine: American
Keyword: beef gravy recipe, beef stock, roux
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 Servings
Calories: 36kcal
Author: Lisa Johnson

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock can also use bone broth
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

How to make a roux for beef gravy:

  • Melt 2 tablespoons of butter (or oil) in a saucepan over LOW heat.
  • Add 2 tablespoons of flour, and whisk to combine.
  • 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 and evaporate all of the liquid.
  • Pour in the beef stock, whisk to combine and bring just to a boil. Reduce heat and simmer stirring occasionally until gravy thickens.
  • Season with sea salt and ground black pepper to taste and pour into a gravy boat or bowl with a ladle for serving.

Notes

  • The longer you cook the roux, the darker it will become.
  • For thinner gravy, use 1 tablespoon of butter and 1 tablespoon of flour.
  • For even more flavor, add chopped rosemary, thyme, or sage at the end of cooking.
  • To use cornstarch: mix 1 ½ teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Pour into the hot beef stock and whisk to combine.
  • Makes 1 cup of gravy. Serving size 2 tablespoons.

Nutrition

Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Calcium: 2mg | Iron: 1mg

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