Pan Gravy for Roast Beef

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If you’ve made a roast beef and long for homemade gravy, this is how to do it.

Tags: Intermediate, 35 mins, Sauces, Fall, Fall Insider's Report 2011
Serves: 10
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 20  minutes
Total: 25  minutes

Additional Information


Drippings from 1 roast beef
1 pkg (900 mL) PC Blue Menu Beef Broth
1/4 cup (50 mL) all-purpose flour
2 tsp (10 mL) tomato paste
2 tsp (10 mL) balsamic vinegar
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) freshly ground black pepper


  1. If drippings are hot, pour into a fat separating measuring cup; pour drippings back into roasting pan, leaving fat behind. Reserve 3 tbsp (45 mL) of the beef fat; discard remaining fat. (If drippings are cold, the fat will be congealed and you can easily spoon it from the top of drippings.) Set fat aside.
  2. Add beef broth to roasting pan. Bring to a boil, scraping bottom of pan to get up any browned bits from bottom of roasting pan. Reduce heat to medium-high; cook for 5 to 7 minutes. Pour into a bowl.
  3. In same roasting pan, heat reserved beef fat over medium heat. Sprinkle flour over fat; stir with wooden spoon to make a smooth paste. Cook for 1 minute, stirring. One ladleful at a time, add beef stock to roasting pan, whisking well after each addition until smooth. Whisk in tomato paste, vinegar, salt and pepper. Reduce heat to simmer; cook for 5 minutes. Serve with roast beef.

Chef's Tips

Stir any juices that come out of the cooked roast beef while it’s resting into the gravy.

Nutritional Information

Makes 10 servings (2 cups) Per serving:
60 calories
Fat 4 g
Sodium 210 mg
Carbohydrate 3 g
Fibre 0 g
Protein 3 g