Pan Gravy for Roasted Meat

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings


  • 1/4 cup pan drippings from roasted meat
  • 2 cup beef broth
  • 1/2 cup flour
  • 1/2 teaspoon pepper
  • 1 teaspoon salt


    1. After removing roasted meat from pan, pour drippings into a large measuring cup, scraping out the crusty browned bits. Skim fat from drippings; reserve 1/4 cup of the fat.
    2. In a saucepan add flour to pan drippings. Allow a minute or two to brown slightly. Slowly add 1 c. beef broth and any extra pan drippings. Cook over medium heat until thick and bubbly. Add more beef broth as needed until you reach desired thickness for gravy.
    3. If desired, season to taste with salt and pepper.


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