Make homemade gravy using the roux method with meat drippings, flour, and stock for rich, smooth flavor. This classic gravy recipe is perfect for roast beef, chicken, pork, or lamb, and pairs well with mashed potatoes, Yorkshire puddings, and vegetables. Ready in minutes with simple ingredients.

This classic roux-based gravy is rich, flavorful, and perfect for roast dinners. Made with meat juices, stock, and a simple flour roux, it delivers smooth, homemade gravy every time. It’s an essential part of any roast and pairs beautifully with meats, potatoes, and vegetables.

Table of Contents

Ingredients

Meat juices from your roasted meat
2 tbsp plain (all-purpose) flour
2–3 crumbled stock cubes (chicken, beef, or lamb based on the meat used, or a mix for roast pork)
or 3 tsp concentrated liquid stock
720 ml (3 cups) hot vegetable stock (from boiled or steamed vegetables/potatoes)
¼ tsp salt
¼ tsp ground black pepper
¼ tsp gravy browning (optional, for color)

Instructions

Heat the roasting juices
Place your roasting tin directly on the hob (ensure it’s hob-safe). Heat the meat juices over medium heat.
Make the roux
Sprinkle the flour into the pan. Whisk well into the meat juices to form a thick paste (roux). Cook for 1–2 minutes, stirring continuously.
Add stock
In a jug, combine the crumbled stock cubes (or liquid stock) with the hot vegetable stock. Gradually pour the stock into the roux, whisking constantly to prevent lumps.
Add extra meat juices
If you have more resting juices from the roasted meat, pour them into the gravy now.
Simmer and thicken
Bring the mixture to a boil. Reduce to a gentle simmer, stirring regularly with a whisk until the gravy thickens to your desired consistency.
Season and finish
Season with salt and pepper to taste. For a richer color, stir in a little gravy browning if using.
Serve or keep warm
Serve immediately or turn off the heat and reheat just before serving. If needed, transfer to a microwave-safe jug and reheat in the microwave.

Tips

Use a whisk instead of a spoon to avoid lumps.
Allow the roux to cook for a minute before adding stock to eliminate any raw flour taste.
Deglaze the roasting tin by scraping up any caramelized bits for added depth of flavor.
Use hot stock to help it blend smoothly into the roux.

Variations and Substitutions

Stock cubes: Use liquid stock concentrate instead, adjusting the amount for taste.
Vegetarian version: Use butter instead of meat juices and vegetable stock for a vegetarian gravy.
Flour: Substitute with cornstarch mixed with cold water for a gluten-free option.
Extra flavor: Add a splash of red wine or Worcestershire sauce.

FAQs

Can I make this ahead of time?
Yes. Let the gravy cool, store in the fridge for up to 3 days, and reheat before serving.

How do I thicken gravy that’s too thin?
Simmer it a little longer or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).

Can I freeze gravy?
Yes. Cool completely, pour into freezer-safe containers, and freeze for up to 3 months. Defrost and reheat gently.

What if my gravy is lumpy?
Strain it through a sieve or blend it with an immersion blender for a smooth finish.

Serving Suggestions

Perfect over roast beef, chicken, lamb, or pork.
Pour over mashed or roast potatoes.
Drizzle onto Yorkshire puddings, stuffing, and vegetables.
Use as a base for shepherd’s pie or meat pies.

Why You’ll Love This Recipe

Simple, no-fail technique for homemade gravy
Uses roast drippings for maximum flavor
Quick to prepare with everyday ingredients
Versatile base that works with any roast meat