Homemade Beef Gravy (from Pot Roast). Whether you are making pot roast, chicken fried steak or hamburger steak, nothing finishes off beef better than a homemade gravy made from drippings. Many cooks insist that it is difficult to make a decent gravy. However, there is a way to consistently make a delicious gravy each time.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Print Recipe Show ❤ & Comment Jump to RecipePot. You can have Homemade Beef Gravy (from Pot Roast) using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Homemade Beef Gravy (from Pot Roast)

It's 2 tbsp of unsalted butter.
It's 2 tbsp of all-purpose flour.
You need 2 cup of pot roast juice.

I cut my roast to make two dinners for Dave and I. Then I changed my mind and defrosted both hunks so I could make Grilled Roast Beef Sandwiches too. finally plate the beef and veggies while making a brown gravy from the delicious flavorful broth left in the pot. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes.

Homemade Beef Gravy (from Pot Roast) instructions

Melt butter in saucepan over med low heat, add flour. Mix until a paste is made (rue)..
Slowly add 1/4 cup size spoonfuls of juice from pot roast. Whisk together after every other spoonful. Keep adding until juice and rue are mixed and have thinned out a bit..
Add whipping cream..
Whisk together about 5 mins until gravy thickens (add more whipping cream if needed).
Enjoy paired with pot roast and mashed potatoes.

The stock and juices make a great sauce when combined with caramelised onions, from BBC Good Food. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Add the beef and carrots back to the casserole, or slice the beef and bring to the. Remove the lid after venting, and remove the roast from the pot. A pot roast without gravy is an incomplete meal.