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You can't serve pot roast without gravy! Get the most out of your pot roast dinner with my Pot Roast Gravy Recipe for richly flavorful, thick gravy made in the crock pot for the easiest and tastiest gravy you'll ever serve!
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Beef Roast Gravy
Let's be honest: when gravy's on the table, all other foods are just things to put gravy on. Vegetables, pasta, bread, meat- if I wouldn't get strange looks, I'd probably try gravy on a salad! And pot roast is my favorite for the best gravy ever.
That's why I love my recipe for beef gravy with drippings, made right in the slow cooker for the fewest steps possible! Save the drippings from a pot roast (or cook it right in the slow cooker to save another step!), add a roux, and voila- rich, thick, flavorful gravy you'll be putting on everything.
Didn't get to save the drippings? Don't worry! This pot roast slow cooker gravy can be made with beef stock or broth, too- it might just not have the same extreme depth of flavor that drippings add. It will still be delicious, though. 😉
Roast Gravy Ingredients
- Pork roast drippings or beef broth
- Flour
- Butter
- Salt and pepper
How to Make Pot Roast Gravy
- Add the drippings (or broth) to the slow cooker and set to high. Then make a roux sauce by whisking together butter and milk in a pan until combined, smooth, and lightly golden.
- Once the roux has bubbled for about 5 minutes, pour in about 1 cup of the drippings and whisk well to combine.
- Pour the roux and broth mixture back into the slow cooker and whisk well, then cover and cook 30 minutes to an hour until thick. Season with salt and pepper, and serve!
Gravy for Roast Beef Recipe Tips
- This recipe can easily be made gluten-free by using gluten-free flour for the roux. Or, skip the roux and replace it with a slurry of 1 Tablespoon cornstarch and 1 Tablespoon water, mixed together until smooth.
- This gravy is delicious on its own, but I also love adding sauteed mushrooms, caramelized onions, and herbs. These additions will really spruce up a gravy made from only broth!
- Be sure to whisk the roux often and not overcook it- if the flour darkens, it won't thicken the gravy as much.
Homemade Beef Gravy FAQs
The best way to thicken gravy is by making a roux. This simple thickener uses equal parts butter and flour and combines them in a pan until the flour is fully cooked, then gets added to the gravy. It adds richness and thickens the gravy beautifully! For a flourless option, equal parts water and cornstarch added in a slurry thickens gravy nearly instantly.
In my opinion, the juices from a pot roast are worth their weight in gold! Save all the juices (and scrape up any browned bits), then add them to a pan or slow cooker with a roux to make an unbelievably flavorful gravy.
The secret to good gravy is in the drippings! Using beef drippings from a pot roast or any other beef cut will ensure a gravy loaded with amazing flavor every time. You can even store beef drippings for later by freezing them until you're ready to make gravy.
If you can't use drippings for a gravy, your choices are beef stock and beef broth. The difference between the two is that for broth, only meat is used for flavoring, whereas stock uses the bone as well. I always recommend stocks over broths! The depth of flavor is out of this world. Try it once, and you'll understand!
Best Gravy Recipes
- Sausage Gravy
- Onion Gravy
- Brown Gravy
- Turkey Gravy
- Also try my Ham Bone Broth and learn How to Make Stock!
Or step up your gravy game forever by learning how to make the perfect Roux!
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📖 Recipe
Pot Roast Gravy
Equipment
Ingredients
- 2 cups Beef drippings or beef broth or stock
- ¼ cup Flour
- ¼ cup Butter
- Salt and pepper to taste
Instructions
- Add the broth or drippings to the slow cooker, set to high. Then make a roux in a pan by whisking together the butter and milk in a pan.2 cups Beef drippings, ¼ cup Flour, ¼ cup Butter
- Once the roux has bubbled for about 5 minutes, pour in about 1 cup of the drippings, then whisk well to combine.
- Pour the roux and broth mixture back into the slow cooker and whisk well, then cover and cook 30 minutes to an hour, until thick. Season with salt and pepper, and serve!Salt and pepper
Notes
- This recipe can easily be made gluten free by using gluten free flour for the roux. Or, skip the roux and replace it with a slurry of 1 Tablespoon cornstarch and 1 Tablespoon water, mixed together until smooth.
- This gravy is delicious on its own, but I also love adding sauteed mushrooms, caramelized onions, and herbs. These additions will really spruce up a gravy made from only broth.
- Be sure to whisk the roux often and not overcook it- if the flour darkens, it won't thicken the gravy as much.
Nutrition
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