Pan Gravy For Roasted Meat

Pan Gravy For Roasted Meat


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]

The weather is getting cooler and that’s when I begin making heartier meals. I make this basic gravy recipe to accompany roasted meats. If you don’t get 1/4 cup fat from the roasted meats then add butter to equal that amount.

  • 1/4 Cup Fat From Roasted Meat (Left In Roasting Pan)
  • 4 Cups Beef Stock
  • 1/2 Cup Red Wine
  • 1/4 Cup Unbleached Flour
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Pour off all but 1/4 cup fat from roasting pan. Set pan on stovetop over a medium heat. Sprinkle flour over fat and cook, stirring constantly 8 to 10 minutes. Increase heat to a medium-high and add red wine. Whisk as you go to let it reduce. Slowly add stock, stirring constantly, until mixture is nice and smooth. Cook, continuing to stir, 8 to 10 minutes until gravy has thickened. Season with kosher salt and pepper.
  2. Makes Approximately 5 Cups
  3. Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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