How to Make Easy Pan Gravy

Easy Pan Gravy

Prep & Cook: 10 minutes

A simple, foolproof gravy using the pan drippings from any roasted meat — pot roast, roasted chicken, steak, or meatloaf.

Ingredients

• 2 cups liquid (pan drippings + broth to make up the difference)
• 2 Tbsp butter (if drippings are lean)
• 2 Tbsp all-purpose flour
• Salt and pepper to taste

Directions

1. After cooking your roast or chicken, pour the pan drippings through a fine-mesh strainer into a measuring cup. Add enough broth to make 2 cups total.
2. If there's visible fat separating, skim off most of it, or leave 2-3 Tbsp for flavor.
3. In a medium saucepan, melt butter over medium heat (skip if your drippings have enough fat).
4. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is a roux and should smell nutty.
5. Slowly pour in the drippings mixture while whisking constantly to prevent lumps.
6. Bring to a simmer and cook for 2-3 minutes until thickened to your liking.
7. Season with salt and pepper. Add a splash of Worcestershire or soy sauce for extra depth.

Ingredient Swaps

• No drippings? Use all broth and a splash of soy sauce for color
• Want it thicker? Mix 1 Tbsp cornstarch with 2 Tbsp cold water, whisk in at the end
• Want it richer? Add a splash of heavy cream at the end

Serving Suggestions

• Pot roast dinners
• Mashed potatoes (poured right on top)
• Chicken and dumplings
• Meatloaf slices