How to Make Gravy from Broth – Easy Homemade Recipe

Savory gravy, homemade from scratch with the broth from a roast is so delicious poured over a pile of fluffy mashed potatoes and brown butter. It’s perfect for Sunday dinner or maybe even Christmas or Thanksgiving dinner!

An Easy Recipe for making Homemade Gravy from Broth

Ok, the roast is finished, but now what shall I do with the pan juices and drippings left in the roast pan?

Simple solution: make gravy! 

(When making a roast of any kind, I add a little extra water to the roast pan so I can be sure to have enough juice and drippings to make gravy when the roast is finished!)

So if this is your first time making gravy, don’t let the idea of making gravy from scratch intimidate you; it’s really not hard at all!

• Only a few ingredients, and you most likely have them on hand.
  
• It only takes about ten minutes or so to make an amazing gravy.
  
• You can use this recipe to make gravy from broth, whether you have pan drippings and broth from a roast chicken, roast turkey, roast beef or pork roast!
  
• It’s delicious! Hot and salty gravy is a great addition to pot roast or mashed potatoes. I think beef gravy just might be my favorite. Another favorite is Hamburger Gravy which is also delicious on top of potatoes.

Want to learn a quick and easy way to make gravy from broth? In this post we’ll share a simple and delicious gravy recipe that you can make in a matter of minutes! (Oh, and don’t forget to check out our simple recipe for mashed potatoes and brown butter; gravy and mashed potatoes go together very well!)

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Supplies

• Saucepan – a medium saucepan to make the gravy in
  
• Quick shake container – to shake the flour and water together 
  
• Whisk – you’ll need something to stir with
  
• Strainer – to strain out any potential lumps in the gravy
  
• Measuring cups and spoons

Five Simple Ingredients 

Broth – broth/pan drippings from a roast. Cool thing is you can use beef broth, chicken broth, ham broth, or turkey broth for this recipe! (And it can be from a can from the grocery store, too!) My favorite way to do it is to use homemade broth, whether it’s straight from the roasting pan after making a roast or bone broth made ahead of time and frozen for later.

Water – cold water mixes best with flour to make the slurry; you can actually also use cool or room temperature broth from a can instead of water.

Flour – all purpose flour

Salt

Black Pepper

Find the full recipe on a handy little printable recipe card below!

How to make Gravy from Broth

Bring the broth to a boil in a saucepan on the stovetop.

Dump the flour and water into a quick shake container and shake until it’s mixed thoroughly and no lumps remain. 

Slowly pour the flour mixture into the boiling broth, whisking all the while. (If it gets thick pretty quickly, you might not need to add all of the flour and water mixture!) Simmer the gravy on low to medium heat for a few minutes.

Add half the salt and taste the gravy, then add the rest if necessary. (Depending on how salty your broth is, you won’t want to add all of the salt or you may want to add even more!) Add pepper to taste, and any other seasonings you wish!

No one likes lumpy gravy, so we like to pour the gravy through a strainer to remove any lumps or pieces. (Especially important if you are using pan drippings from a roast.) 

Serve and enjoy!❤️

Notes

Gravy tends to thicken as it cools, so keep that in mind! If it’s already pretty thick in the saucepan on the stove, it will only get thicker after it’s in the serving dish. If necessary, you can add more water or broth to thin it to the perfect consistency.

If you’re using pan drippings from a roast (the best!), don’t forget to take a fork or stiff spatula and scrape off the sides and bottom of the pan to get those crusty, dried-on pieces and flakes; they add color and extra flavor!

If you don’t have enough drippings to make 2 cups, add some water.

Any other spices or herbs you wish to make the perfect gravy for your family! Garlic powder, onion powder, any dried or fresh herbs, etc. (We don’t usually add any extras, to be honest. We like it just like it is!)

Make it with fresh milled flour! We have been into grinding our own wheat into flour lately with our Nutrimill. It works great to substitute the all-purpose flour with fresh milled whole wheat flour. It can be more gritty in texture though, so maybe use a blender to blend the flour and water slurry before adding it to the broth or use an immersion blender to blend the gravy after it’s made.

Storage

Store the leftover gravy in an airtight container in the refrigerator for 3-4 days or freeze for up to 4-6 months to be used later!

Even More Dinner Sides to try

• Mashed Potatoes with Brown Butter
  
• Cheesy Corn in the crockpot
  
• Cheesy Shredded Potluck Potatoes

Save this easy homemade gravy recipe for later!

Have you made our easy gravy recipe?

Leave a comment below! We’d love to hear how it went for you.

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-Julie