How to make gravy for any roast

The perfect roast dinner needs a delicious, rich gravy alongside your meat and veg. This easy and failsafe gravy recipe can be served with any roasted meats, and you can vary the flavours according to your roast (see step 6) to make it even more versatile.

  1. Remove the meat from the tin

    Remove the meat from your heatproof roasting tin, cover and set aside to rest. Using oven gloves, tilt the roasting tin and spoon off all but 3 tbsp of fat from the meat juices (allow the discarded fat to set before throwing away – don't pour this down the sink). Place the roasting tin over a low heat and use a spatula or wooden spoon to scrape off all the sticky meat pieces from the bottom of the tin.

  2. Add flour

    Sprinkle 3 tbsp plain flour into the tin and mix until well blended. Continue cooking, stirring continuously, for 2 minutes allowing the flour to cook through to make a ‘roux’ (a thickening base for your gravy).

  3. Add the stock

    Turn off the heat and gradually add 700ml (1 pint) hot vegetable stock, a little at a time, blending well as you go.

  4. Thicken

    Turn the heat back on and bring the gravy to the boil, stirring constantly with a balloon whisk until thickened. If you prefer a thicker gravy allow it to boil and reduce for around 10-15 minutes, stirring occasionally – you can check the consistency using the back of a spoon.

  5. And pour…

    Once the consistency is to your liking season well, mix together and remove from the heat. Pour carefully into a jug and serve.

  6. Flavour variations

    Try these tasty twists for different meats:

    Turkey – mash 3 cooked chestnuts into the pan juices at the end of step 1, before adding the flour, then proceed as per the recipe adding 3 tbsp cranberry sauce when adding the stock. Thicken as above.

    Pork – add 3 tbsp Bramley apple sauce and 1 tsp English mustard just before you add the stock in step 3, and replace 200ml of the stock with cider or apple juice. Thicken as above.

    Beef – replace 100ml of the stock with Madeira or replace 200ml with red wine and thicken as above.

    Duck – add 3 tbsp Seville orange marmalade along with the stock. Thicken as above.

    Chicken – add 5 sage leaves to the tin once the fat has been spooned off in step 1 and cook for 1 minute over a high heat until golden, then remove with a slotted spoon, before reducing the heat to continue with the recipe as above, adding 1 tbsp Dijon mustard with the stock.

    Lamb – Add 1 tbsp finely chopped thyme leaves to the tin once the fat has been spooned off in step 1 and cook for 1 minute. Continue with the gravy as above adding 2 tbsp redcurrant jelly along with the stock. 

  7. Ingredients

    Get ready to make this delicious gravy at home! Take a screenshot or write down the list of ingredients below to take to the supermarket. 

    1 roast turkey, pork, beef, duck, chicken or lamb
    3 tbsp of plain flour
    700ml of hot vegetable stock

    Flavour variations:
    Turkey – 3 cooked chestnuts, 3 tbsp of cranberry sauce
    Pork – 3 tbsp of bramley apple sauce, 1 tbsp of English mustard, 200ml of cider/apple juice
    Beef  100ml of madeira, or 200ml red wine
    Duck  3 tbsp of seville orange marmalade
    Chicken  5 sage leaves, 1 tbsp of Dijon mustard
    Lamb – 1 tbsp of thyme leaves, 2 tbsp of redcurrant jelly