Pot Roast Gravy
Pot roast gravy is an easy, rich and flavorful gravy that can be made with or without pot roast drippings. This 10 minute, 3 ingredient recipe is perfect for serving over pot roast, mashed potatoes, rice, or with biscuits for dipping!
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When making a pot roast you can easily make pot roast gravy with the drippings, but they aren’t necessary. You can make this gravy without drippings as well and the entire process takes just 10 minutes.
Try our slow cooker pot roast and Mississippi pot roast and see our favorite sides for pot roast too!
Ingredients
- drippings or beef broth and butter
- all-purpose flour
- salt and pepper
Step by step
- Add your drippings to a glass measuring cup and top off with beef broth to make 3 cups. If you do not have drippings, use 1/2 cup of melted butter with 2 1/2 cups of beef broth.
- Add broth mixture, flour, and salt and pepper to a small saucepan and bring to a boil, whisking often.
- Simmer until the gravy thickens. Season to taste with more salt and pepper if desired.
That’s it! Too easy right?
Tips for best results
If you are using drippings, pour them through a strainer first to remove any debris.
Do not skip the butter if you are making gravy without drippings. The additional fat is necessary to make this gravy taste delicious!
Storage
Store leftover pot roast gravy in the refrigerator in an airtight container for up to 3 days.
You can easily freeze this gravy! Freeze in freezer safe container for up to 3 months. You can also freeze in an ice cube tray to make single portions and transfer to a freezer bag after frozen. Thaw overnight in the fridge and reheat in the microwave or on the stovetop.
FAQs
The gravy should thicken up on its own with the addition of the flour to the broth mixture. If you need to thicken it up even more you can make a corn starch slurry with equal parts cornstarch and cold water (I usually use a tablespoon of each) and add it to the simmering gravy.
Brown gravy is usually made with drippings from roasted meat but you can substitute beef broth and butter as stated previously.
The taste is in the fat in the recipe, which is why you must add the butter to the broth if you don’t have the drippings, which naturally contain fat from the pot roast.
If you try this recipe please comment and rate it below, I love hearing from you!
Pot Roast Gravy
- Total Time: 10 minutes
- Yield: 6 1x
Description
Pot roast gravy is an easy, rich and flavorful gravy that can be made with or without pot roast drippings. This 10 minute, 3 ingredient recipe is perfect for serving over pot roast, mashed potatoes, rice, or with biscuits for dipping!
Ingredients
- 3 cups of strained pot roast drippings (see note if making without drippings or you do not have a full 3 cups)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Mix all ingredients in a small saucepan and bring to a boil over medium high heat, whisking often.
- Reduce heat to a simmer and whisk often until gravy thickens, about 5 minutes.
- Season to taste with additional salt and pepper if desired, serve warm.
Notes
If you do not have 3 cups of drippings, add beef broth until you reach 3 cups
If you are making gravy without drippings, use 2 1/2 cups of beef broth and 1/2 cup butter
- Cook Time: 10 minutes
- Category: sauce
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 0.2 g
- Sodium: 304.4 mg
- Fat: 15.5 g
- Carbohydrates: 4.2 g
- Fiber: 0.1 g
- Protein: 1.7 g
- Cholesterol: 40.7 mg
very good with my pot roast and mashed potatoes