One-Pan Roast Gravy

It’s the time of year to entertain guests with dinners of slow-cooked meats and roasted root vegetables—all served with gravy! Almost any meat and fall vegetable will go well do. Braising your meat will create gravy almost instantly from the leftover liquid, while roasting your meat will leave you with the foundation to build a delicious gravy from scratch.

  • By Chef Dan McGee, Au Comptoir
  • December 7, 2017
Image Author: Robyn Mackenzie


    Your preferred protein (turkey, beef, pork, chicken, etc.)

    Vegetables (carrots, celery, onion, fennel), chopped

    1 cup white wine, cider or beer

    1 litre stock (chicken, beef or vegetable)

    Aromatics (thyme, sage, rosemary or smashed garlic cloves)

    Salt and pepper, as desired


    1. Cook your roast (turkey, beef, pork, chicken, etc.) on a roasting “rack” of large chopped vegetables like carrots, celery, onion and fennel. Once your roast is cooked, set it aside to rest and begin the gravy.

    2. While your pan is still hot, add 1 cup of white wine, cider or beer to the pan of roast drippings and vegetables. Use a wooden spoon to scrape the bottom of the pan, removing the browned bits—these are loaded with flavour!

    3. Allow the alcohol to cook off and reduce slightly before adding 1 L of stock (chicken, beef, or vegetable all work great!). My preference is a roasted chicken stock, deep in flavour but not overpowering so it can be used with any roast. Simmer this all together in your roasting pan, adding some aromatics like thyme, sage, rosemary or smashed garlic cloves.

    4. Remove the large pieces of herbs and transfer everything to a blender, then puree until smooth.

    5. Adjust seasoning and consistency as desired to create a beautiful flour-free gravy.

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