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My homemade Brown Gravy Recipe uses a luscious golden brown roux to create a richly flavorful beef gravy ideal for pouring over everything from pot roast to mashed potatoes. You can make this simple gravy recipe with or without beef drippings!
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Homemade Beef Gravy
To be honest with you, I think the best part of serving a pot roast is the gravy you can make from it. Yes, I love the beef itself, but what could be more satisfying than a luxurious gravy to pour over your veggies and mashed potatoes?
My favorite way to make beef gravy is to make it with drippings. Beef dripping gravy is made from all the pan juices from a mouthwatering roast. It’s thick, savory, creamy, and so flavorful, I honestly think I could drink it up like soup!
You don’t have to make gravy with drippings, though. I’ll show you how to make beautiful brown gravy on the stove, with or without beef drippings. Make gravy using beef broth and enjoy it over potatoes, fresh bread, or even a plate of roasted carrots. You just can’t go wrong!
(I’ll share all of my favorite ways to serve gravy, too!)
Beef Gravy Ingredients
- Butter: Unsalted butter is the best for gravy, as it lets you adjust the salt to your taste! This is extra important for recipes that use drippings and stock, which are already very salty.
- Flour: Plain all-purpose flour will work great as a thickener, but feel free to substitute 1:1 with gluten free flour. The flavor and texture will be the same!
- Beef stock: You can also use beef broth, as the bulk of the flavor will come from the drippings.
- Beef drippings: The star of the show! Make sure to reserve drippings from roasts, steaks, or any other beef recipe. You don’t want to miss out on that flavor! But, if you don’t have any drippings, you can also make this recipe with additional beef stock, broth, or even beef bouillon.
- Black pepper: Freshly cracked black pepper adds just a bit of bite and life to the gravy.
- Kosher salt: Add to taste, but be careful with how much you add. The drippings and stock will already have plenty of salt. I recommend starting with just a bit and sprinkling more in later if you want more salt.
- Optional: Red wine, garlic powder, onion powder, thyme, rosemary
Isabel’s Top Tip
If you make your easy homemade brown gravy with broth, stock, or bouillon instead of drippings, I recommend adding a little red wine for depth of flavor and body. Beef gravy with red wine is very flavorful and always a favorite.
How to Make Beef Gravy with Drippings
1: Melt Butter
In a large skillet or saucepan, add in the chopped butter and melt over medium-low heat.
2: Whisk in Flour
Once melted, whisk in the flour. Stir the roux until well combined, then keep cooking and stirring until thick and bubbly, about 3-5 minutes.
3: Cook Roux
Keep cooking the roux for up to 30 minutes, whisking frequently to prevent burning. It should turn almost the color of peanut butter, a rich golden brown. Need more tips on making a roux? See my guide on How to Make a Roux for Gravy!
4: Add Drippings
Pouring slowly, add in the beef drippings and stock, whisking continuously. If you want to make yours without drippings, see below!
5: Season and Cook
Season with salt and pepper. Bring to a low boil, whisking frequently, and simmer until the gravy reaches your desired thickness, about 15 minutes. Remember to whisk frequently to avoid clumps.
6: Serve and Enjoy
Serve piping hot over a dinner of your choice! How about Creamy Mashed Potatoes and Whole Beef Tenderloin?
How to Make Gravy from Broth
If you don’t have any pan drippings or run out of gravy before you run out of beef roast, don’t worry! You can always make more with just beef broth, stock, or beef bouillon. Use it in place of the drippings, and add extra spices like garlic powder, onion powder, and herbs to boost the flavor!
The secret ingredient in the best broth gravy is to make beef gravy with red wine. Simmer ¼ cup red wine in a separate pot until it reduces by half, then pour it into the roux and broth mixture. This will add tons of flavor!
Tips for Homemade Brown Gravy
- From start to finish, gravy needs to be whisked a lot! This prevents clumping or burning at the bottom of the pan from sinking solids.
- To melt butter evenly, slice the butter into pieces before adding it to the pan.
- If your beef was cooked in a pan, use the same pan to make the gravy. This will capture all those delicious browned bits for extra flavor!
- Depending on how the beef was seasoned, you can add more flavors like garlic powder, onion powder, and herbs like rosemary and thyme.
Brown Gravy FAQ
Beef gravy typically isn’t gluten free due to the flour used in the roux. However, I regularly make roux with gluten-free flour blends and can assure you they turn out exactly the same, so it’s easy to adjust! You can also use a cornstarch slurry, but it may turn out less creamy.
You can absolutely make beef gravy with just broth or stock, but be warned that the flavor will lack the intensity and depth of gravy with drippings. To add more flavor, add in ¼ cup red wine to the broth.
The secret to the best gravy is to develop the roux until it’s a rich golden brown color. This adds incredible depth of flavor to the gravy. Using a mix of drippings and stock also greatly enhances the flavor of a homemade brown gravy!
Storing Leftover Beef Gravy
- Freezer: Beef gravy freezes beautifully, and I highly recommend freezing any leftovers (if you have them!) for later roasts. To do so, pour the cooled gravy into airtight containers or mason jars and place in the freezer, then freeze for up to 4 months.
- Refrigerator: Store in an airtight container or glass jars for up to 4 days. But I promise, you won’t have any left by then!
- Thawing and Reheating: Thaw frozen gravy in the fridge overnight, or in a saucepan over low heat. To reheat cold gravy, scoop the solidified gravy into a microwave-safe bowl and cover, then heat in the microwave for 30 seconds at a time, stirring frequently.
Pot Roast Recipes
- Slow Cooker Short Ribs
- Slow Cooker Chuck Roast
- Pork Roast with Potatoes and Carrots
- Instant Pot Chuck Roast
- Mississippi Pot Roast
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Recipe
Brown Gravy Recipe
Equipment
- Large skillet or saucepan
Ingredients
- ¼ cup Unsalted butter
- ¼ cup Flour all-purpose
- 2 cups Beef stock
- Beef drippings
- 1 teaspoon Black pepper
- ½ teaspoon Salt
Instructions
- In a large skillet or saucepan, add in the chopped butter and melt over medium-low heat.¼ cup Unsalted butter
- Once melted, whisk in the flour. Stir the roux until well combined, then keep cooking and stirring until thick and bubbly, about 3-5 minutes.¼ cup Flour
- Keep cooking the roux for up to 30 minutes, whisking frequently to prevent burning. It should turn almost the color of peanut butter, a rich golden brown.
- Pouring slowly, add in the beef drippings and stock, whisking continuously.2 cups Beef stock, Beef drippings
- Bring to a low boil, whisking frequently, and simmer until the gravy reaches your desired thickness, about 15 minutes. Remember to whisk frequently to avoid clumps.
- Season with salt and pepper, and serve piping hot!1 teaspoon Black pepper, ½ teaspoon Salt
Video
Notes
- From start to finish, gravy needs to be whisked a lot! This prevents clumping or burning at the bottom of the pan from sinking solids.
- To melt butter evenly, slice the butter into pieces before adding it to the pan.
- If your beef was cooked in a pan, use the same pan to make the gravy. This will capture all those delicious browned bits for extra flavor!
- Depending on how the beef was seasoned, you can add more flavors like garlic powder, onion powder, and herbs like rosemary and thyme.
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