This pot roast gravy is rich, flavorful, easy to prepare, and can be made with or without pot roast drippings! It uses only 2 ingredients and is ready to enjoy in just 10 minutes! Pour this gravy on pot roast, potatoes, rice, or any of your favorite meat dishes!

Easy Pot Roast Gravy Recipe (with and without drippings)

This pot roast gravy is such a simple addition to any meal as it comes together in just 10 minutes! If you just made some delicious pot roast, make sure to save your drippings for some extra flavor. However, this recipe can easily be made with no drippings at all!

It can quickly take any of your favorite recipes to the next level. Follow along to learn how to make this quick and delicious pot roast gravy!

🥘 Pot Roast Gravy Ingredients

This recipe only uses two ingredients (plus salt & pepper)! Don’t worry, you can enjoy this delicious gravy even if you don’t have any drippings!

  • Beef Broth - Add your drippings into a measuring cup and then add enough beef broth to bring it up to 3 cups. If you don’t have drippings, use ½ cup of butter instead.Flour - ¼ cup of all-purpose flour to thicken the gravy.Salt & Pepper - ¼ teaspoon of both salt and pepper, to taste.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Pot Roast Gravy

Making this pot roast gravy is so simple that even a beginner can do it! Go ahead and grab a measuring cup, a saucepan, and your favorite whisk!

This recipe will make about 8 servings, but it really depends on how much gravy you want to pour on top of your meal!

  • Measure broth. Add your pot roast drippings into a measuring cup and then add in your beef broth to get 3 total cups. *If not using drippings, use ½ a cup of butter to replace the fat.Whisk ingredients. In a medium saucepan, add 3 cups of broth and drippings (or butter), ¼ cup of flour, and ¼ teaspoon of both salt and pepper. Whisk to combine thoroughly.Boil. Bring the gravy to a boil, stirring frequently until it begins to thicken up.Serve. Remove from the heat and serve while warm.

This delicious and rich gravy can be enjoyed on so many different things! Try it out with some yellow mashed potatoes! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • Fill your measuring cup with drippings and then add enough beef broth to make it to 3 cups.Pour your drippings through a strainer before adding them to your measuring cup.If you are not using drippings, add ½ cup of butter to replace the fat from the drippings.

🥡 Storing & Reheating

Keep your gravy in an airtight container in the fridge for up to 2 days.

To freeze, portion your gravy into freezer bags, ice cube trays, or airtight containers and freeze for up to 4 months.

Reheating Pot Roast Gravy

Thaw frozen gravy overnight in the fridge. Reheat your gravy on the stovetop over medium-low heat while whisking constantly. 

How Do I Thicken My Pot Roast Gravy? The flour in this recipe acts as a thickening agent. So there is no need to do anything else! As the gravy cooks, it will thicken up.However, if you feel that it needs to be thickened further, you can make a slurry of cold water and cornstarch (equal parts) and add it to the gravy while it is cooking. How Do You Make Gravy Taste Richer? Using drippings from your meat is the best way to get an extra rich and beefy flavor! However, if you don’t have drippings, you can always add some beef bouillon if needed. What’s Brown Gravy Made Of? Typically, brown gravy is made from the drippings of roasted meat. However, you can also make it with beef broth or stock as well as flour to thicken it up.

🥩 Flavorful Roast Recipes

  • Pork Shoulder Butt Roast - This incredibly delicious roast is so tender that it will melt in your mouth!Venison Tenderloin Roast - If you have some venison on hand, this roast is a delicious recipe to try!Pork Ribeye Roast - This tasty roast is paired with a savory and sweet honey Dijon glaze!Dutch Oven Pot Roast - This classic pot roast recipe is perfect for any occasion!Slow Cooker Eye of Round Roast - Grab your crock pot for an effortless, hands-off roast!Smoked Chuck Roast - If you have a smoker, this roast is coated with a dry rub and packed with flavor!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews

Pot Roast Gravy

Author | Angela

Servings: 8 servings Calories: 27kcal Prep 0 minutes Cooking 10 minutes Total Time 10 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 3 cups beef broth (combined with drippings - *see note)▢ ¼ cup all-purpose flour▢ ¼ teaspoon each, salt & pepper (to taste)

InstructionsAdd your pot roast drippings into a measuring cup and then add in your beef broth to get 3 total cups. *If not using drippings, use ½ a cup of butter to replace the fat.In a medium saucepan, add your broth and drippings (or butter), flour, salt, and pepper. Whisk to combine thoroughly. 3 cups beef broth, ¼ cup all-purpose flour, ¼ teaspoon each, salt & pepperBring the gravy to a boil, stirring frequently until it begins to thicken up.Remove from the heat and serve while warm. Equipment You May NeedSilicone WhiskSaucepanMeasuring Cups Notes Fill your measuring cup with drippings and then add enough beef broth to make it to 3 cups. Pour your drippings through a strainer before adding them to your measuring cup. If you are not using drippings, add in ½ cup of butter to replace the fat from the drippings. To store: Keep your gravy in an airtight container in the fridge for up to 2 days. To freeze: Portion your gravy into freezer bags, ice cube trays, or airtight containers and freeze for up to 4 months. To reheat: Thaw frozen gravy overnight in the fridge. Reheat your gravy on the stovetop over medium-low heat while whisking constantly. 

NutritionCalories: 27kcal (1%) | Carbohydrates: 3g (1%) | Protein: 4g (8%) | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 106mg (5%) | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 1mg | Iron: 0.2mg (1%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! pot roast gravy Course gravy, SaucesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

The flour in this recipe acts as a thickening agent. So there is no need to do anything else! As the gravy cooks, it will thicken up.However, if you feel that it needs to be thickened further, you can make a slurry of cold water and cornstarch (equal parts) and add it to the gravy while it is cooking.

How Do You Make Gravy Taste Richer? Using drippings from your meat is the best way to get an extra rich and beefy flavor! However, if you don’t have drippings, you can always add some beef bouillon if needed.

What’s Brown Gravy Made Of? Typically, brown gravy is made from the drippings of roasted meat. However, you can also make it with beef broth or stock as well as flour to thicken it up.

Using drippings from your meat is the best way to get an extra rich and beefy flavor! However, if you don’t have drippings, you can always add some beef bouillon if needed.

Typically, brown gravy is made from the drippings of roasted meat. However, you can also make it with beef broth or stock as well as flour to thicken it up.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 5 reviews

Pot Roast Gravy

Author | Angela

Servings: 8 servings

Calories: 27kcal

Prep 0 minutes

Cooking 10 minutes

Total Time 10 minutes

Ingredients US CustomaryMetric1x2x3x▢ 3 cups beef broth (combined with drippings - *see note)▢ ¼ cup all-purpose flour▢ ¼ teaspoon each, salt & pepper (to taste)

InstructionsAdd your pot roast drippings into a measuring cup and then add in your beef broth to get 3 total cups. *If not using drippings, use ½ a cup of butter to replace the fat.In a medium saucepan, add your broth and drippings (or butter), flour, salt, and pepper. Whisk to combine thoroughly. 3 cups beef broth, ¼ cup all-purpose flour, ¼ teaspoon each, salt & pepperBring the gravy to a boil, stirring frequently until it begins to thicken up.Remove from the heat and serve while warm.

Equipment You May NeedSilicone WhiskSaucepanMeasuring Cups

Notes Fill your measuring cup with drippings and then add enough beef broth to make it to 3 cups. Pour your drippings through a strainer before adding them to your measuring cup. If you are not using drippings, add in ½ cup of butter to replace the fat from the drippings. To store: Keep your gravy in an airtight container in the fridge for up to 2 days. To freeze: Portion your gravy into freezer bags, ice cube trays, or airtight containers and freeze for up to 4 months. To reheat: Thaw frozen gravy overnight in the fridge. Reheat your gravy on the stovetop over medium-low heat while whisking constantly. 

Nutrition

Calories: 27kcal (1%) | Carbohydrates: 3g (1%) | Protein: 4g (8%) | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 106mg (5%) | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 1mg | Iron: 0.2mg (1%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course gravy, SaucesCuisine American

US CustomaryMetric