Ingredients
Pot Roast Gravy Ingredients
- 3 cups roast drippings from cooked pot roast, or beef stock
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Strain the drippings: Pour the roast drippings through a fine mesh sieve to remove any solids, ensuring a smooth gravy base.
- Combine ingredients: Transfer the strained drippings to a skillet and add the flour, salt, and freshly ground black pepper.
- Cook the gravy: Heat the mixture over medium heat, frequently stirring and bringing it to a boil until the gravy thickens to your desired consistency.
- Serve: Remove the skillet from heat and serve the gravy warm over your pot roast or preferred dish.
Notes
- Use beef stock as a substitute if you don’t have enough roast drippings.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- Stir constantly while cooking to prevent lumps and burning.
- This gravy is best served fresh but can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
