beef roast gravy recipe

Written ByJenny Smyth Posted on
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The Best beef roast gravy recipe

I’m so excited to share this classic beef roast gravy recipe with you. This dish has been a staple in my household for years, and I’m convinced it will become a favorite in yours too.

I remember my grandmother used to make this for family gatherings and special occasions, and the aroma of the slow-cooked beef and rich gravy would fill the entire house. It’s a comforting dish that never fails to satisfy, and I love how easy it is to make.

The key to this recipe is cooking the beef low and slow, allowing the connective tissue to break down and the flavors to meld together. The result is a tender, fall-apart roast with a deep, savory gravy that’s perfect for serving over mashed potatoes or egg noodles.

I’ve also served it with a side of steamed vegetables or a simple green salad for a hearty, satisfying meal. My kids always request this dish when they come home from school, and it’s become a staple in our weekly meal rotation.

Whether you’re looking for a comforting meal on a cold winter’s night or a show-stopping centerpiece for your next dinner party, this beef roast gravy recipe is sure to impress. So let’s get started!

Classic Beef Roast Gravy

4.7 from 527 votes

A rich, savory gravy made from the drippings of a beef roast, perfect for pouring over mashed potatoes or roast beef slices. This recipe transforms pan juices into a smooth, flavorful sauce with a deep meaty taste.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Gravy

1/4 cup beef drippings or butter
1/4 cup all-purpose flour
2 cups beef broth, preferably low-sodium
1 cup reserved pan juices from the roast
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (optional)

👨‍🍳Directions

1After removing the beef roast from the roasting pan, pour the pan juices through a fine-mesh strainer into a glass measuring cup or bowl.
2Let the juices sit for a minute so the fat rises to the top, then skim off the fat with a spoon, reserving 1/4 cup of the fat for the roux.
3Place the reserved 1/4 cup of fat (or butter if using) in a large skillet or saucepan over medium heat.
4Once the fat is hot and shimmering, whisk in the 1/4 cup of flour and cook, stirring constantly, for 1 to 2 minutes until the mixture turns a light golden brown and smells nutty.
5Slowly pour in the beef broth and the reserved pan juices while whisking vigorously to prevent lumps from forming.
6Continue to whisk and cook over medium heat until the gravy comes to a gentle simmer and thickens enough to coat the back of a spoon, about 3 to 5 minutes.
7Reduce the heat to low and stir in the salt, black pepper, and dried thyme if using.
8Let the gravy simmer for another 2 minutes, then taste and adjust seasoning as needed.
9The gravy should be smooth and velvety with a rich beef flavor.

🔧Equipment

Large skillet or saucepan
Whisk
Measuring cups and spoons
Jug or bowl for broth

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 550mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 5g

📝Notes

For a gluten-free version, substitute the all-purpose flour with an equal amount of cornstarch mixed with cold water to form a slurry, then whisk it into the simmering broth. If you do not have enough pan drippings, supplement with butter to reach the 1/4 cup needed for the roux.

Watch Video Of How Classic Beef Roast Gravy Works

This beef roast gravy recipe is one of my go-to meals for any occasion. Whether I’m serving it at home or taking it to a potluck dinner, it’s always a crowd-pleaser.

And the best part? It’s incredibly easy to make ahead of time – simply cook the roast and store it in an airtight container in the fridge for up to three days or freeze it for up to two months.

When you’re ready to serve, simply reheat it on the stovetop or in the oven until hot and bubbly.

❓ Frequently Asked Questions About Beef Roast Gravy

Q: What type of beef should I use for this recipe?

For this recipe, you’ll want to use a tougher cut of beef, such as chuck or round. These cuts are perfect for slow-cooking because they become tender and flavorful with low heat over time.

Q: Can I use beef broth instead of stock?

Yes, you can use beef broth instead of stock if that’s what you have on hand. However, keep in mind that broth can be more salty than stock, so you may want to adjust the seasoning accordingly.

Q: How long does it take to cook the roast?

The cooking time will depend on the size of your roast and your oven’s temperature. As a general rule of thumb, plan on cooking the roast for about 3-4 hours at 275°F (135°C) or until it reaches your desired level of doneness.

Q: Can I make this recipe in a slow cooker?

Absolutely! In fact, using a slow cooker is one of the best ways to cook this recipe. Simply brown the roast in a pan before transferring it to the slow cooker with your desired seasonings and letting it cook all day.

Q: What if I don’t have any red wine? Can I substitute it with another liquid?

You can substitute red wine with other liquids like beer or even chicken stock if you prefer. However, keep in mind that red wine adds depth and richness to the gravy that may be difficult to replicate with other liquids.

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