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This builds the gravy directly in the roasting pan, scraping up all the browned meat drippings stuck to the bottom, since those caramelized bits hold far more flavor than starting a gravy in a clean, separate saucepan ever could. Whisking the flour into the pan drippings before adding any liquid is what prevents the lumps that plague so many homemade gravies.
Prep Time
5 min
Per serving
45kcal
Calories
2g
Protein
3g
Carbs
2g
Fat
Cook Time
15 min
Servings
8 people
Difficulty
medium
Follow step-by-step with voice guidance.
After removing the roast beef from the roasting pan, place the pan over medium heat on the stovetop, keeping all the drippings and browned bits inside.
Sprinkle the flour directly into the drippings and whisk constantly for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan.
Gradually whisk in the beef broth, a little at a time, making sure no lumps form before adding more.
Bring the mixture to a simmer, whisking often.
Simmer for 5 to 7 minutes, until thickened to a gravy consistency.
Stir in the Worcestershire sauce.
Season with salt and pepper to taste.
Strain the gravy through a fine mesh sieve for a smoother texture, if desired, before serving hot.
Make the Gravy Right in the Roasting Pan: The browned meat drippings stuck to the bottom carry far more flavor than starting fresh in a separate saucepan. Whisk the Flour Into the Fat Before Adding Liquid: This step, called making a roux, is what prevents lumps from forming once the broth is added. Add the Broth Gradually: Pouring it in a little at a time while whisking constantly keeps the gravy smooth instead of clumping around dry pockets of flour.
Supplement with a tablespoon or two of butter to reach a similar amount of fat, though the flavor won't be quite as deep as using the full amount of actual roasting drippings.
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