Australian · sauce
Pan Juices Gravy for a Roast
Video by Andy Cooks on YouTube · Open on YouTube
- Dairy-free
- Nut-free
Contains: Gluten. Check labels on stock, sauces and spice mixes.
A gravy made from the roast's own fat and browned bits with stock, not a packet mix: a ¼ cup has about 55 kcal and 3.5 g of carbs, and measuring the fat keeps it in check.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 5
Method
Tap a time to watch that step in the video.
- Lift the roast out of the tray and pour off the fat and juices into a jug. Put the empty tray back in a hot oven (or over the stove) to heat up. 0:12
- Heat 60 g of the fat in a saucepan, whisk in the flour and cook, whisking, for 2–3 minutes to make a roux. 0:31
- Pour the stock into the hot roasting tray and whisk to lift all the browned bits off the bottom. 0:54
- Add the stock to the roux about a third at a time, whisking until smooth and thickened before adding the next lot. Drop in the rosemary sprigs. 1:12
- Simmer gently for 20–40 minutes, stirring now and then, until it is as thick as you like but still pourable. Shake it through a sieve (don't push it), taste and season only if needed. 1:42
Tip. Makes about 900 ml (our estimate: 15 portions of ¼ cup). The dripping comes from your roast, so there's none to buy. Works with turkey or chicken juices too. For gluten-free, thicken with cornflour instead of flour.
The method is a summary in our words — the video shows every step.
One portion, ¼ cup (60 ml), gives you 1 of 15
Where the energy comes from one serve
- Net carbs 26%
- Protein 5%
- Fat 69%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
No vitamin or mineral reaches 10% of a day in one serve.
Show the other 15
Selenium3%
1.5 µg a serve, mostly from plain flour (90%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Omega-32%
0 g a serve, mostly from beef dripping (96%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Potassium1%
20 mg a serve, mostly from chicken or beef stock (81%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron1%
0.1 mg a serve, mostly from chicken or beef stock (55%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium1%
3 mg a serve, mostly from chicken or beef stock (68%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin E1%
0.1 mg a serve, mostly from beef dripping (96%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Calcium0%
4.2 mg a serve, mostly from chicken or beef stock (80%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Zinc0%
0 mg a serve, mostly from plain flour (98%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A0%
0 µg a serve, mostly from black pepper and salt (61%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C0%
0 mg a serve, mostly from fresh rosemary (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K0%
0.1 µg a serve, mostly from black pepper and salt (51%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Folate0%
1.7 µg a serve, mostly from plain flour (60%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin B60%
0 mg a serve, mostly from plain flour (91%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Andy Cooks; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.