A pot roast dinner with slow-braised beef and roasted vegetables definitely needs gravy. Here’s my version that’s easy to fix.

Things You'll Need


Measure out the flour (1/4 cup) into a small saucepan.

Use a fork to stir in an equal amount of cold water (1/4 cup). Don’t use warm water for this step. Stir until it is well mixed and not lumpy.

There are two ways to get the one cup of beef broth. You can dip it out from the roasting pan. This beef broth contains meat drippings, red wine (optional), and flavoring from the potatoes, carrots, onions, green beans and mushroooms that I roasted with the beef. The drawback is it has fat in it.
The second way is low-fat, but higher in salt. Dissolve a beef boullion cube in one cup of hot water. I heat the water for two minutes in the microwave for this.

Stir the hot beef broth into the flour and water mixture.

Heat this on the stove on medium to high heat. Stir frequently to keep it from getting lumpy and to it from sticking to the bottom. It should bubble gently.

Once it thickens to the consistency of gravy, pour it into your gravy boat or serving dish. If it seems lumpy, you can strain it through a sieve into the serving dish.

Enjoy your roast beef feast with homemade gravy.