Quick! How do you make brown roast gravy?!?

Question

Yikes, dinner's ready and I don't know how! :(

Thanks for your help!

Answer 1

Jade,

Take the pan your roast cooked in, and you'll want to deglaze it. Do so by putting the pan on a burner and under medium heat, add water (a cup will do) to the pan while scraping all the yummy stuff that the roast left behind.

Now, transfer this liquid into a saucepan. You'll want to thicken the liquid, and you can use one of two things: 1. Corn starch or 2. Flour as a thickener. The way I like to do it is to take either one, put two tablespoons into a cup and combine it with a cup of cool water...make sure there are no solid chunks of flour/corn starch.

Heat the liquid in the saucepan to a boil and add the water/thickener a little at a time while whisking until you get the consistency/thickness you like. At this point, you may want to adjust the flavor/salt.

Put it in a gravy boat and enjoy.

Answer 2

If you have a roast beef or roast chicken for dinner or lunch already,get 1/2 cup of the drippings from the roast,put in a sauce pan.Cook the drippings with 1 tablespoon of flour,on low flame,mix with a whisk until you get rid of the lumps.Add 1 cup of beef broth or chicken broth and continue cooking until it boiled.Lower the flame and simmer for a minute more until it's thick enough. Season with salt and pepper to adjust to your taste.Add mushroom to your gravy if you want,if not,just serve the meat plain

Serve the gravy in a small serving bowl. The roast should be cut across the grain and if you so desire,you can dash some of the drippings from the roast to the cut-up meat.

Answer 3

first deglaze the pan and set the liquid aside for use later....i deglaze with wine and beef broth...now you will need to make a brown roux that is equal amounts of flour and flour browned until you get the shade of gravy you want...i prefer mine toi be a nice rich brown color a little on the darker side...not burnt...this give the gravy a little more nuttier taste......when the roux is finished add the deglaze liquid and coiok until thick season with salt and pepper after you taste as you may not need to if the roast gave off some of its seasoning.........on the roux use 2 tbsp of flour and fat or you can double and set some of it to the side to add to your gravyif it is to thin....this is the real recipe for brown gravy and if you use just the juices from the meat with no brown roux then you have aujus.....

Answer 4

Take the drippings from the roast, put them in a saucepan. Mix a little corn starch or flour with water. Add it to the drippings, cook to a simmer and let thicken. If it doesn't thicken, keep adding small amounts of the starch/flour and water mixture until it does.

Or you could just buy the packets at the store like I usually do ;)

Answer 5

Take the juice of the roast, add a little flour (couple spoon fulls) add a little water til you ge the amount of gravy you want and boil it down so it gets thick. Add flour for thickness, water to thin it out to your preference. Salt and pepper to taste and bingo! So simple.

Answer 6

Pour some water into the drippings and bring to a broil. Then if you have any ramen noodles in the cabinet, put one of the packets into the water. Then mix a couple tablespoons of cornstarch into a glass of cold water and stir until smooth and stir this into the boiling broth. Add pepper, onions and what have you to taste, and reduce heat and let simmer for about ten minutes.