Return to Content

Quick Beef Gravy

Quick Beef Gravy
1 vote, 5.00 avg. rating (89% score)

Total Time: 20 minutes

Hands On Time: 10 minutes

If you prefer a thicker sauce with your pot roast, here’s a quick beef gravy recipe.

Read more about the history of the Yankee pot roast that goes with this recipe.

Quick Beef Gravy
Photo/Art by Keller + Keller


  • Gravy from braised beef pot roast
  • 2 tablespoons all-purpose flour per cup of gravy
  • ¼ cup water per cup of gravy
  • Kosher or sea salt and freshly ground black pepper, to taste


Remove the meat and vegetables to a platter and cover with foil to keep warm. Skim the fat from the surface of the gravy; then strain the liquid into a saucepan and bring to a simmer.

In a separate bowl, whisk together the flour and water until it forms a slurry. Add the slurry to the gravy, whisking continuously until thickened. Continue mixing as you bring the gravy to a simmer; it will thicken noticeably. Season with salt and pepper to taste.

Updated Tuesday, December 31st, 2013
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111