Description
Transform your pot roast drippings into a rich, velvety homemade gravy. This recipe is simple to follow and guarantees a lump-free, deeply savory sauce that will elevate any meal.
Ingredients
- 2–3 tablespoons reserved fat from pot roast drippings (or unsalted butter/neutral oil)
- 2–3 tablespoons all-purpose flour
- 2 cups (approx.) pan drippings from pot roast, skimmed of excess fat (supplement with beef broth if needed)
- Salt to taste
- Freshly ground black pepper to taste
- Optional: A pinch of dried herbs (thyme, rosemary), dash of Worcestershire sauce
Instructions
- 1. Prepare Pan Drippings: After removing your pot roast, pour drippings into a fat separator or bowl. Skim off most of the fat, reserving 2-3 tablespoons. Keep the flavorful liquid.
- 2. Create the Roux: In the pot roast pan (or a saucepan) over medium heat, add the reserved fat. Sprinkle in flour and whisk continuously for 1-2 minutes until a light golden paste forms.
- 3. Gradually Whisk in Liquid: Slowly pour the skimmed pan drippings (and any extra broth) into the roux, whisking constantly until smooth.
- 4. Simmer and Thicken: Bring to a gentle simmer, whisking occasionally, for 5-7 minutes, or until the gravy reaches your desired consistency.
- 5. Season to Perfection: Remove from heat. Taste and adjust salt, pepper, and any optional seasonings as needed. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 10-15 mins