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!
Potatoes Best Friend
What better than a delicious Pot Roast Recipe made in the slow cooker to bring the warmth of a home-cooked meal? We love a big Sunday dinner, and this is one of our favorites. Of course, we must 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. Some pot roasts are cooked by themselves or along with potatoes, onions, and carrots. The drippings from either can be used to make gravy. This gravy made from pot roast is sure to become a family favorite!
How to Make Gravy From a Pot Roast
This 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 cornstarch 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 cornstarch mixture. Cook until thickened. Taste and adjust salt and pepper according to taste. For a little extra flavor, we like to use garlic salt with parsley flakes.
Recipe Tips
This pot roast gravy recipe is very simple, but here are a few troubleshooting tips just in case! Browning the chuck roast. Some recipes specifically call for browning the roast before cooking it. Though you can skip this step, searing the roast 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 simply add some beef broth. If you don’t have a carton of beef broth on hand, use a beef bouillon cube and water.
Using a bouillon cube: Place a bouillon 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. Serving suggestions. 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 and Buttermilk Biscuits
Storing Gravy
STORE beef gravy from drippings in an airtight, freezer safe if applicable, container. Store it in the fridge for up to 5 days or in the freezer for up to 3 months. If needed, thaw in the fridge. To reheat. Reheat the gravy slowly on the stovetop. 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
