Gravy to Go With a Roast

Introduction: Gravy to Go With a Roast

Although this is stupid simple, I am constantly amazed at the number of people who are intimidated when it comes to making a simple gravy to go with a roast. This gravy works well over potatoes, drizzled over the meat or served up the next day for Hot Beef Sandwiches. I dedicate this Instructable to My Three Sons -- pay attention here boys.

Step 1: Pan Drippings

I usually make my roast in the crockpot. I add carrots, onions, potatoes, mushrooms... whatever I have on hand, to the roast at the start. I also add one of the following for liquid... a can of chicken broth or beef broth... or believe it or not.... a cup of coffee, left over from breakfast!

When the meat is cooked and the vegetables tender, remove all from the crockpot. Pour the drippings into a saucepan.

Step 2: Bring to a Boil...

Turn on the burner and bring the drippings to a boil... complete the next step while you are waiting.

Step 3: Prepare Cornstarch

In a cup or glass, combine about a half cup of cold water and a couple tablespoons of cornstarch. Stir to mix. It should be fairly thin and milky... no lumps, please.

Step 4: Kitchen Bouquet

Add a tablespoon or so of Kitchen Bouquet to the cornstarch mixture. This gives the gravy its wonderful dark color as well as adding to the flavor. Kitchen Bouquet is usually found in the same part of the grocery store as the seasonings.

Step 5: Last Step....

Add the cornstarch/Kitchen Bouquet mixture to the boiling meat drippings. Stir with a whisk until the mixture returns to a boil. Add salt and pepper to taste. Enjoy!!!

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    11 years ago on Step 5

    You can use that gravy with steak with just a few more things added like onion, garlic and brown the flour a little more


    13 years ago on Introduction

    I wish I had read this 30 minutes ago before I tried to make my own without knowing how.


    14 years ago on Step 5

    If you are a fan of biscuits and gravy, the Southern breakfast staple, the same general technique applies! After your sausage is cooked, add flour. I find that two or three tablespoons is suffish, you just want to absorb any fat and cook the flour for two to three minutes until you get a 'nutty' smell' Add skim (that's right, skim) milk in small increments, allowing it to come up to the boil. You will be stunned at how thick your gravy gets! Season with pepper, the salt from most sausage is plenty. Pour over biscuits, toast or anything moving slowly and enjoy!


    14 years ago on Introduction

    Another way for darkening gravy is to add coffee. ;)