Pot Roast Gravy
Rich, robust pot roast gravy is savory and flavorful. It's simple to make and comes together in only 15 minutes!
Servings: 10
Ingredients
- 2-3 cups roast drippings, from cooked pot roast
- 2½ tablespoons corn starch
- Salt and pepper to taste
Instructions
- Pour the beef broth through a strainer to remove any solids. Pour the broth into a skillet.
- Remove 3 tablespoons of the broth and add to a small bowl, then whisk together with the cornstarch until well blended.
- Bring the broth in the skillet to a simmer, then whisk in the cornstarch mixture. Cook until thickened.
- Taste and adjust salt and pepper according to taste.
Notes
Make without drippings. Use 2-3 cups beef broth or beef stock.
How to thicken. Allow time for the gravy to simmer and thicken. If needed add a cornstarch slurry: In a separate bowl combine 2-3 teaspoons of cornstarch with an equal amount of cold water. Stir it into the gravy and simmer.
Store leftover gravy in an airtight container and keep it in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat the gravy slowly on the stovetop. You may need to add more liquid if it is too thick (we use beef broth).
Nutrition
Serving: 10g | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 179mg | Potassium: 26mg | Fiber: 1g | Calcium: 3mg | Iron: 1mg