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Ingredients

For 6 servings

pan juices and fat from a 1.5 to 2kg roast beefsuch as grass fed rostbiff, rump or scotch fillet
2 tbspbeef fat from the roasting tintopped up with butter if needed
2 tbsp (20g)plain flour
125mldry red wineoptional (or extra stock)
500mlsalt-reduced beef stockhot
1 tspWorcestershire sauce
1 sprigthymeoptional
resting juices from the roast
15gcold butterto finish
sea salt and freshly ground black pepperto season

Beef Gravy from Roast Pan Juices

Name: Beef Gravy from Roast Pan Juices
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Australian, British
Ingredients: pan juices and fat from a 1.5 to 2kg roast beef (such as grass fed rostbiff, rump or scotch fillet); 2 tbsp beef fat from the roasting tin (topped up with butter if needed); 2 tbsp (20g) plain flour; 125ml dry red wine (optional (or extra stock)); 500ml salt-reduced beef stock (hot); 1 tsp Worcestershire sauce; 1 sprig thyme (optional); resting juices from the roast; 15g cold butter (to finish); sea salt and freshly ground black pepper (to season)

October 07, 2026 · 1 min read · By James C.

Roast beef slices with brown pan gravy and golden roast potatoes

Serves

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Difficulty

Easy

Introduction

Beef gravy is made by cooking flour in the fat left in a roasting tin, then whisking in beef stock and the roast's own juices and simmering until smooth and glossy.

Those caramelised pan juices carry more flavour than any packet or cube, which is why gravy made straight from the tin tastes so much richer. It works with any roast you cook, from a lean grass-fed rostbiff to a whole rump or scotch fillet.

This recipe makes about 500ml, enough for six, and covers deglazing, a lump-free method, quick fixes and a no-drippings version for nights when there is no roast in the oven.

The Cuts for This Recipe

Rostbiff from $26/kg - 100% Grass-Fed Angus Beef - AMG

The most underrated cut in the cow, at the best price in the shop. This rostbiff beef is a whole grass-fed Black Angus rump with...

Also Featured in This Recipe

Scotch Cube Roll from $53/kg - 100% Grass-Fed & Finished Angus - Hormone Antibiotic Free - Southern Ranges SR+

$315.00

Rump from $26/kg - 100% Grass-Fed Angus Beef - AMG

$216.00

Ingredients

For 6 servings

pan juices and fat from a 1.5 to 2kg roast beefsuch as grass fed rostbiff, rump or scotch fillet
2 tbspbeef fat from the roasting tintopped up with butter if needed
2 tbsp (20g)plain flour
125mldry red wineoptional (or extra stock)
500mlsalt-reduced beef stockhot
1 tspWorcestershire sauce
1 sprigthymeoptional
resting juices from the roast
15gcold butterto finish
sea salt and freshly ground black pepperto season

Stovetop-safe roasting tin
Heatproof bowl and spoon for skimming
Balloon whisk
Wooden spoon
Ladle
Fine sieve
Small saucepan
Gravy jug

Cooking Steps

Rest the roast

Lift the roast onto a board, cover loosely with foil and rest for 15 to 20 minutes. Save every drop of juice that collects on the board for the gravy.

Skim the fat

Tilt the roasting tin and spoon the clear fat into a heatproof bowl, leaving the dark juices and browned bits behind. Return 2 tbsp of fat to the tin, topping up with butter if the roast was lean. Leave out anything that has burnt black, as it will make the gravy bitter.

Cook the flour

Set the tin over medium heat, straddling two burners if needed. Whisk the flour into the fat and cook for 1 to 2 minutes, stirring, until it smells nutty and turns light brown.

Deglaze the tin

Pour in the red wine, or 125ml of the stock, and scrape up the browned bits with a whisk or wooden spoon. Let it bubble for about 1 minute until reduced by half.

Whisk in the stock

Add the hot stock a ladle at a time, whisking constantly so each addition is smooth before the next goes in. Stir in the Worcestershire sauce and thyme and bring to a simmer.

Simmer to thicken

Simmer for 5 to 8 minutes, stirring often, until the gravy coats the back of a spoon. Add the resting juices from the board and bring back to a simmer.

Strain and season

Pour the gravy through a fine sieve into a saucepan or warmed jug, whisk in the cold butter for a glossy finish, then taste and season with salt and pepper. Serve hot.

Nutrition

Energy 355 kJ (85 cal)

Protein 1g

Total Fat 6g

Saturated Fat 3g

Carbohydrates 4g

Sugars 1g

Sodium 400mg

Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.

Tips and Pairing

The pan juices are the heart of this gravy, so the roast you choose shapes the result. Lean cuts like rostbiff leave less fat but very concentrated juices, so top up with butter, while a marbled scotch fillet gives plenty of fat to skim. Allow 15 to 20 minutes for resting the beef, and add the juices from the board at the end for extra depth. If your roasting tin cannot go on the stovetop, scrape the juices and browned bits into a frying pan with a splash of hot stock and make the gravy there. Allow about 80ml of gravy per person. No roast tonight? For a quick version, melt 30g butter in a saucepan over medium heat, stir in 2 tbsp plain flour and cook for 2 to 3 minutes until golden brown. Whisk in 500ml hot beef stock a ladle at a time, add 1 tsp Worcestershire sauce and a dash of soy sauce for colour, then simmer for 5 minutes until thickened and season to taste. Quick fixes: if the gravy is too thin, simmer it a few minutes longer or whisk in 1 tsp cornflour mixed with 1 tbsp cold water and simmer for 1 minute. Too thick, whisk in hot stock a splash at a time. Lumpy, whisk hard or blitz with a stick blender, then strain. Greasy, let it settle for a minute and skim the fat from the surface. Too salty, dilute with unsalted stock or water and simmer back to the right thickness, which is why salt-reduced stock and seasoning at the end matter. For a gluten-free gravy, skip the flour, thicken with 1 tbsp cornflour mixed with 2 tbsp cold water, and check that the stock and Worcestershire sauce are gluten-free. Gravy is thickened with flour and suits roasts with all the trimmings, while a red wine jus is a thinner, glossier reduction of stock and wine that suits steak and fillet, like the sauce for beef eye fillet with red wine jus. Do not confuse beef gravy with gravy beef: in Australia, gravy beef is beef shin, a slow-cooking cut for stews rather than a sauce. Gravies are one of the foods the Food Safety Information Council singles out for quick cooling, so pour leftovers into a shallow container, refrigerate once the steam stops rising and use or freeze within two to three days. Reheat until steaming hot, whisking in a splash of stock if it has thickened. If you are roasting the beef for this gravy, pull it 3 to 5C below your target, aiming for these temperatures after resting: rare 55 to 60C, medium rare 60 to 63C, medium 65 to 70C, well done 75C. The council recommends cooking whole cuts of beef to at least 63C and resting them for 3 minutes. Rarer beef is a personal choice that pregnant women, older people, young children and anyone with a weakened immune system are safest avoiding.

Pour it over sliced roast beef with crisp roast potatoes, steamed greens and Yorkshire puddings, or serve it with a roast beef rump with winter vegetables. It is just as good with herb crusted roast beef with cauliflower mash, and you can use any leftover gravy as a rich base for cottage pie or a hot roast beef roll.

People Also Ask

How do you make a good beef gravy? +

Make a good beef gravy by starting with the fat and browned juices from a roast. Cook flour in the fat for a minute or two, deglaze the tin with wine or stock, then whisk in hot stock gradually so it stays smooth. Simmer until it coats a spoon, add the resting juices, strain, and season at the very end.

What is beef gravy made of? +

Beef gravy is made of pan juices and fat from roast beef, plain flour to thicken it and beef stock for body, often with red wine and Worcestershire sauce for depth. A knob of butter at the end adds gloss. It is different from gravy beef, which in Australia is beef shin, a slow-cooking cut rather than a sauce.

How can I make quick beef gravy without drippings? +

Melt 30g butter in a saucepan, stir in 2 tbsp plain flour and cook until golden brown. Whisk in 500ml hot beef stock a little at a time, add 1 tsp Worcestershire sauce and a dash of soy sauce for colour, then simmer for 5 minutes until thickened. It takes about 10 minutes and needs no roast at all.

How do you thicken gravy without lumps? +

Cook the flour in the fat first, then add hot liquid gradually while whisking constantly, letting each addition turn smooth before the next. For gravy that is already made, whisk a slurry of cornflour and cold water into the simmering gravy rather than adding dry flour. If lumps still form, a stick blender or fine sieve fixes them quickly.

What is gravy beef called in Australia? +

In Australia, gravy beef is the butcher's name for beef shin, sometimes sold as stewing beef. It is a slow-cooking cut packed with connective tissue that melts into a rich, silky sauce in stews and casseroles, which is how it earned the name. It is not the sauce itself; for a roast, make gravy from the pan juices instead.

Written By

James C.

Food & Consumer Content Strategist

James is a Content Manager & Editorial Strategist specialising in practical consumer content. For Cost Cut Meats, he develops resources around Australian meat, beef cuts, bulk buying, storage, preparation and getting better value from the meat you buy.

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