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Pot Roast Gravy

Pot Roast Gravy Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 105
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup strained pot roast drippings (fat separated)
  • 1 to 1 1/2 cups low-sodium beef broth
  • Salt and freshly ground black pepper
  • A splash of Worcestershire sauce (optional)

Method
 

  1. Pour the drippings through a strainer into a fat separator or measuring cup. Let sit 2 to 3 minutes, spoon off excess fat, and reserve 1 tbsp. Measure 1 cup defatted drippings.
  2. In the same pan over medium heat, add the butter, reserved fat, and flour. Whisk constantly 2 to 3 minutes until the mixture smells nutty and turns milk-chocolate brown.
  3. Slowly whisk in the drippings, then gradually add 1 cup beef broth. Bring to a gentle simmer.
  4. Reduce heat to low, simmer 5 to 7 minutes, whisking occasionally, until the gravy coats the back of a spoon. Season with salt, pepper, and Worcestershire if using.
  5. Ladle into a boat and serve hot.

Notes

If your drippings are too salty, use low-sodium broth and hold off on salt until the end. The gravy thickens as it cools; reheat with a splash of broth. Let the roast rest while you make the gravy—it’s the perfect window.