How to Make Roast Beef Gravy With Cornstarch
Rich, robust Pot Roast Gravy is savory and flavorful. It's simple to make and comes together in only 15 minutes!
Pot Roast Gravy made with pan drippings is perfect on your favorite mashed potatoes or crispy Oven Roasted Red Potatoes. It's the "gravy on top" of any special dinner!
Making gravy from pot roast
What better than a delicious pot roast dinner to bring the warmth of home-cooked meal!
We love a big Sunday dinner, and this is one of our favs. Of course we need to have a side of potatoes, whether mashed or baked. Gravy is our topping of choice on both the roast and the sides!
Using the drippings is a sure way to infuse Pot Roast Gravy with tons of flavor. It just requires a few extra steps, like straining to make it smooth, but it is quite worth the effort.
This gravy made from pot roast is sure to become a family fav!
How to Make Pot roast gravy
This pot roast gravy is very simple and requires just a few ingredients (AND simple instructions).
STRAIN. Pour the beef broth (drippings from your cooked pot roast) through a strainer to remove any solids. Pour the broth into a skillet.
SLURRY. Remove 3 tablespoons of the broth and add to a small bowl, then whisk together with the corn starch until well blended. This slurry will act as a thickener for the gravy.
SIMMER + SERVE! Bring the broth in the skillet to a simmer, then whisk in the corn starch mixture. Cook until thickened.
Taste and adjust salt and pepper according to taste. For a little extra flavor, we do like to use the garlic salt with parsley flakes. 😉
This gravy really is so easy!
Recipe Tips
Browning the Chuck Roast: Some recipes specifically call for browning the roast before cooking it. Though you can skip this step, searing the roast really helps add a delicious layer of flavor to the dish including the drippings that will be made into the gravy.
Need more liquid: If after you strain the drippings from the pot roast you find that you don't have enough liquid for 2-3 cups, then all you have to do is add some beef broth. If you don't have a carton of beef broth on hand, then you can use a beef bullion cube and water.
- Using a bullion cube: Place a bullion cube in 1-2 cups of water. Heat it in the microwave and stir until the cube has disintegrated. Add the bullion broth to the roast drippings.
Thicken the Gravy: If your gravy isn't quite thick enough, simply add a bit more cornstarch. In a separate bowl mix 1 tbsp cornstarch with 1 tbsp cold water. Once smooth add it, a little at a time, into the gravy.
FAQ
What to serve gravy with? Mashed Potatoes and Roast Beef are two of the most common dishes that are delicious with a coating of gravy. Some other delicious recipes include:
- Meatballs
- Buttermilk Biscuits
- Baked Potatoes
- Pasta
How to Store? Store gravy in an airtight, freezer safe if applicable, container. Store in the fridge for up to 5 days or in the freezer for up to 3 months. If needed, thaw in the fridge.
How to reheat? Reheat the gravy slowly on the stove top. You may need to add more liquid if it is too thick (we use beef broth).
For more gravy recipes, try:
- Chicken Gravy
- Turkey Gravy with Drippings
- Turkey Gravy without Drippings
- Mashed Potato Gravy
- 2-3 cups beef broth with drippings from cooked pot roast
- 2 1/2 tablespoons corn starch
- Salt and pepper to taste
-
Pour the beef broth through a strainer to remove any solids. Pour the broth into a skillet.
-
Remove 3 tablespoons of the broth and add to a small bowl, then whisk together with the corn starch until well blended.
-
Bring the broth in the skillet to a simmer, then whisk in the corn starch mixture. Cook until thickened.
-
Taste and adjust salt and pepper according to taste.
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My name is Kristyn and I'm the mom of SIX stinkin' cute kids and the wife to my smokin' hot hubby, Lo. My mom's maiden name is Luna, and I'm one of the many crafty "Lil' Lunas" in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
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