Roast beef gravy from drippings is a savory pan sauce made by blending the browned juices left in the roasting pan with beef broth and a little flour. It comes together on the stovetop in about 15 minutes and is delicious over sliced roast beef, potatoes, or Yorkshire pudding.
Ingredients
- 4 tablespoons (56 g) roast beef drippings, including browned bits; add unsalted butter to make up the amount if needed
- 4 tablespoons (32 g) all-purpose flour
- 2 cups (475 ml) low-sodium beef broth, warmed
- ½ teaspoon (2.5 ml) Worcestershire sauce
- ¼ teaspoon (1 g) kosher salt, plus more to taste
- ⅛ teaspoon (0.3 g) freshly ground black pepper, plus more to taste
- 1 teaspoon (5 ml) cold water mixed with 1 teaspoon (3 g) cornstarch, optional, for a thicker gravy
Instructions
- Separate and measure the drippings. After transferring the roast beef to a cutting board to rest, pour the pan juices into a heatproof measuring cup or fat separator. Let them stand for a minute so the fat rises. Spoon off and measure 4 tablespoons (56 g) of fat, keeping the browned juices and bits. If you have less fat, make up the difference with butter. Skim away excess fat, but keep the flavorful juices.
- Make a roux. Set the roasting pan over medium heat if it is suitable for the stovetop, or use a medium saucepan. Add the measured fat. When warm, whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it smells lightly toasted and looks smooth. Do not let it turn dark brown or scorch.
- Whisk in the broth. Slowly pour in the warm beef broth a little at a time, whisking continuously to prevent lumps. Scrape the bottom of the pan to loosen the browned bits. Add the reserved beef juices, Worcestershire sauce, salt, and pepper.
- Simmer until smooth. Bring the gravy to a gentle simmer and cook for 5 to 7 minutes, whisking often, until glossy and thick enough to coat the back of a spoon. Keep it at a simmer rather than a hard boil, which can make it reduce too quickly or splatter.
- Adjust and serve. Taste before adding more salt, since roast drippings and broth can already be salty. For thicker gravy, whisk in the optional cornstarch slurry and simmer for 1 minute. For thinner gravy, add warm broth a tablespoon (15 ml) at a time. Strain if you want a particularly smooth texture, then serve hot.
Tips
- Measure fat, not all the pan liquid. Too much fat can leave a greasy layer; too little can make the roux dry and lumpy. Use butter to fill out the measured amount if the roast yielded only a little fat.
- Warm the broth first. Warm liquid blends into the roux more easily, though cool broth also works if added gradually while whisking. If lumps form, whisk vigorously or pass the finished gravy through a fine-mesh strainer.
- Account for salt early. Drippings, broth, and Worcestershire vary in saltiness. Start with a small amount, then taste and season once the gravy has simmered.
- Do not leave gravy out. Refrigerate leftovers within 2 hours of cooking. If gravy is being held for a meal, keep it hot rather than letting it sit at room temperature.
Serving Suggestions
Spoon the gravy over carved roast beef, mashed or roasted potatoes, and vegetables such as carrots, green beans, or peas. It also pairs well with Yorkshire pudding, biscuits, or a slice of crusty bread for catching the sauce. For a traditional Sunday-style plate, serve it alongside the roast and potatoes, with the gravy offered at the table so each person can add as much as they like.
Variations
- Onion gravy: Before adding flour, cook ½ cup (75 g) finely sliced onion in the drippings over medium-low heat for 8 to 10 minutes, stirring until soft and golden. Then proceed with the roux; the result is sweeter and more substantial.
- Herb gravy: Stir in ½ teaspoon (1 g) chopped fresh thyme or ¼ teaspoon (0.3 g) dried thyme while the gravy simmers. Rosemary also works, but use a small amount because its flavor is strong.
- Wine variation: After cooking the flour for a minute, add ¼ cup (60 ml) dry red wine and simmer until reduced by about half before adding broth. This gives the gravy a deeper, wine-forward flavor. Skip the wine and use extra broth if preferred.
- Gluten-free option: Replace the flour with 2 tablespoons (16 g) cornstarch mixed with 2 tablespoons (30 ml) cold water. Bring the broth and drippings to a simmer, whisk in the slurry gradually, and simmer until thickened. The gravy will be glossier and less rich than a flour roux.
Storage and Reheating
Cool the gravy promptly and refrigerate it in a covered, shallow container within 2 hours. It keeps for 3 to 4 days in the refrigerator. To freeze, place cooled gravy in a freezer-safe container, leaving a little room for expansion; use within about 3 months for best quality. Thaw overnight in the refrigerator.
Reheat gravy in a saucepan over medium-low heat, stirring frequently. Add a splash of broth or water if it has thickened in storage, and heat until steaming throughout. For food safety, leftovers should reach 165°F (74°C); check with a food thermometer. Avoid repeated cooling and reheating, and discard gravy left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make roast beef gravy without drippings?
Yes. Melt 4 tablespoons (56 g) butter in a saucepan and use it in place of the beef fat. Add 1 to 2 teaspoons (5 to 10 ml) soy sauce or Worcestershire sauce for extra savory depth, then follow the recipe. It will taste less like a roasting-pan gravy but still make a smooth sauce.
How do I fix lumpy gravy?
Whisk firmly while the gravy simmers. If lumps remain, pour it through a fine-mesh strainer or blend briefly with an immersion blender. Next time, add the broth slowly and whisk continuously as it meets the flour roux.
Why is my gravy greasy?
It likely contains more fat than the flour can absorb, or the fat was not separated from the pan juices. Skim excess fat from the surface; if necessary, whisk in a small amount of broth. For the next batch, measure the fat and flour in equal amounts by weight as listed.
Can I make it ahead?
Yes. Make the gravy up to 3 to 4 days in advance and refrigerate it promptly. Reheat gently on the stovetop, stirring and adding broth to restore its texture. Heat leftovers to 165°F (74°C).
How can I make the gravy thicker or thinner?
For thicker gravy, simmer it a little longer or add the optional cornstarch slurry and cook for 1 minute. For thinner gravy, whisk in warm broth a tablespoon (15 ml) at a time until it reaches the consistency you want.
Can I use beef stock instead of broth?
Yes. Beef stock is a suitable substitute and may give the gravy a fuller taste. Choose low-sodium stock when possible and season at the end, since salt levels differ among products.
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