Pan Gravy for Roast Beef | PC.ca

Pan Gravy for Roast Beef

roast beef sliced up and placed on wooden cutting board for serving.  pan gravy placed in a small pouring dish on the side

PC Blue Menu Blue Menu Beef Broth

Pan Gravy for Roast Beef

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

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

  • Level: Intermediate
  • Preparation: 10 mins
  • Ready in: 24 mins
  • Serves: 10
  • Dish Type: British, Canadian, American
  • Season: Fall
  • Course: Main
  • Main Ingredient: Beef broth
  • Amount Per Serving

  • Calories

    60 cal

  • Total Fat

    4 g

  • Sodium

    210 mg

  • Total Carbohydrate

    3 g

  • Dietary Fiber

    0 g

  • Protein

    3 g

Pan Gravy for Roast Beef

roast beef sliced up and placed on wooden cutting board for serving.  pan gravy placed in a small pouring dish on the side

PC Blue Menu Blue Menu Beef Broth

  • Amount Per Serving

  • Calories

    60 cal

  • Total Fat

    4 g

  • Sodium

    210 mg

  • Total Carbohydrate

    3 g

  • Dietary Fiber

    0 g

  • Protein

    3 g

How to make

Ingredients

  • 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

How to make

  • Step 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.

  • Step 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.

  • Step 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.

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