Ingredients:

  • 2 tablespoons (30 ml) pan drippings (from your roast, fat skimmed off)
  • 1 medium onion, finely chopped (about 1 cup or 150g)
  • 2 carrots, finely chopped (about 1 cup or 120g)
  • 2 celery stalks, finely chopped (about 1 cup or 100g)
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) all-purpose flour (plain flour)
  • 4 cups (950 ml) low-sodium beef broth (or chicken or vegetable broth, depending on the roast)
  • 1 sprig fresh thyme (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • 1 tablespoon (15 ml) Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15 ml) cold unsalted butter, optional (for extra richness)

Instructions:

  1. After removing the roast from the pan, place the roasting pan over medium heat on the stovetop. Add the chopped onion, carrots, and celery. Sauté, scraping up any browned bits from the bottom of the pan (fond), until softened and lightly caramelized, about 8-10 minutes. Add the minced garlic during the last minute.
  2. Sprinkle the flour over the vegetables in the pan. Cook, stirring constantly, for 1-2 minutes until the flour is fully incorporated and lightly toasted. This creates a roux, which will thicken the gravy.
  3. Gradually whisk in the beef broth, ensuring there are no lumps. Start with a small amount of broth to create a smooth paste, then slowly add the rest.
  4. Add the thyme sprig (or dried thyme) and bay leaf. Bring the gravy to a simmer, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the gravy to thicken.
  5. Remove the thyme sprig and bay leaf. For a smoother gravy, strain it through a fine-mesh sieve. Return the gravy to the saucepan. Stir in the Worcestershire sauce. Taste and adjust seasoning with salt and pepper. If desired, whisk in the cold butter for extra richness and shine.
  6. Serve hot with your roast, Yorkshire puddings, mashed potatoes, and all the trimmings!