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Roast Beef Gravy at

I’ve been talking about my friends, Heather and Bill, coming over with a bottle of Aviation Gin and the drinks we made. Of course, there was food. I made a roast beef. The problem with making roast beef is that they are trimming roast of most of the fat these days. If you cook up a round or similar roast, there just aren’t the fat and juices that let our mothers make great gravy. It requires a few tricks to make a richly flavoured gravy that is worthy of roast beef.

As the roast is not going to put a lot of juices in the pan, you have to add ingredients that will bump the flavour and give the rich undertones that you would normally get from the roast. I used sauteed onions and mushrooms to start laying the base flavours and then I add soy sauce, Worcestershire and sherry give more darkness and a complex flavour profile. You’ll note the recipe does not call for salt. There is lots of salt in the beef broth and beef soup base.

As I am not using the beef as the main source of flavour, I have the luxury of being able to put a lot of the gravy ingredients together in advance leaving more free time just before serving the meal.

I started in the morning of the meal (you could even do this the day before). sauteing the onions until they just start to get some colour. Then, I added the mushrooms and sauteed until the mushrooms were just soft.

I added the rest of the ingredients and brought the mixture to a boil. I reduced the heat and simmered for 10 minutes.

Roast Beef Gravy 1

I let the mixture cool and put it in the refrigerator.

I rubbed some oil and herbs into the roast. I cooked it on a rack to let as much juice as possible gather underneath. I cooked it to medium, the preferred doneness of the guest of honour, Heather.

I removed the roast from the pan and tented it in foil.

Roast Beef Gravy 2

I melted the butter over medium low heat in the roast pan. I added the flour and mixed with the butter and drippings. I stirred that over the low heat for 3 minutes.

Roast Beef Gravy 3

I increased the heat to medium and poured the beef stock mixture into the the flour mixture while stirring. Bring this to a simmer and whisk for two to three minutes.

Roast Beef Gravy 4

I poured the gravy into a gravy boat and carved the roast.

Roast Beef Gravy 6

We served the roast with Copper Penny Carrots (I will post shortly) and a prior post, Mashed Potato Casserole.

Roast Beef Gravy 5

The Verdict

This makes a great rich gravy with lots of deep rich flavours. It isn’t my mom’s great gravy but it is close.

The Old Fat Guy

Roast Beef Gravy

Yield: 3 cups

Roast Beef Gravy


  • 175 ml (3/4 cup) fine chopped onion
  • 250 ml (1 cup) fine chopped mushrooms
  • 25 ml (2 tablespoons) butter
  • 1 can condensed beef broth
  • 750 ml (3 cups) water (if you have the water vegetables or potatoes were cooked in, use that)
  • 10 ml (2 teaspoons) beef base (Oxo, Bovril or similar)
  • 25 ml (2 tablespoons) soy sauce
  • 10 ml (2 teaspoons) sherry (I use cooking sherry)
  • 5 ml (1 teaspoon) Worcestershire sauce
  • 2 ml (1/4 teaspoon) pepper
  • 1/2 cup butter
  • 1/2 cup flour


  1. Saute the onions in the butter over medium heat until they just start to get golden.
  2. Add the mushrooms and saute until the mushrooms are soft.
  3. Add the canned beef broth, water, beef base, soy sauce, sherry, Worcestershire and pepper.
  4. Bring to a boil, reduce heat and simmer for 10 minutes.
  5. At this point, the liquid can be cooled and set aside for up to 24 hours, covered and refrigerated.
  6. Take the roast out of the roast pan and remove any excess fat which will not likely be necessary if using a lean roast.
  7. Melt the butter in the roast pan over medium low heat.
  8. Stir in the flour and cook for 3 minutes, stirring constantly.
  9. Increase the heat to medium.
  10. Add the liquid while stirring.
  11. Bring to a simmer and whisk for two or three minutes.
  12. Serve.
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