Southern Brown Gravy

Whenever I make a pot roast, I always make this gravy. It is so simple and easy. It has a ton of flavor, and it is so good. I learned how to make this brown gravy from my parents. This is the brown gravy that I grew up eating with pot roasts or whenever my parents made it for dinner. A good gravy makes any pot roast even better.

Let me show you how to make my favorite brown gravy.

INGREDIENTS:

2–3 C. Roast drippings (*see note)
1–2 Tsp. Beef bouillon powder (more only if needed after tasting)
1 Tsp. Worcestershire sauce
1 Tsp. Browning and seasonings sauce (*see note)
1 Tsp. Tomato paste (just enough to deepen the flavor, not enough to taste tomato)
½ Tsp. Onion powder
¼ Tsp. Garlic powder
Salt and pepper – to taste
1/4 -1/2 Tsp. Dried thyme (optional, but wonderful with beef)
1 Tbsp. Butter for richness
3 Tbsp. Flour
1/4 C. Water

DIRECTIONS:

1. After your roast has cooked, remove 2 to 3 cups of the roast drippings and add them to a pan or saucepan.

2. Bring to a simmer and add the bouillon powder, tomato paste, browning sauce, Worcestershire sauce, onion powder, garlic powder, pepper, and thyme. Whisk together and let cook for 5 minutes.

3. In a bowl, whisk together the flour and water. Add to the sauce and whisk together. Let cook for 5-10 minutes or until thickened.

4. Whisk in the butter until melted. This will add richness and make the gravy glossy. Taste and adjust the seasoning. Add salt and pepper to taste if needed.

NOTES:

• Kitchen Bouquet browning and seasoning sauce is an old-fashioned browning and seasoning sauce that has been used in American kitchens for over a century, especially for gravies, stews, and roasts. This is my secret ingredient for my roasts, brown gravies, and most stews, especially beef stew. It adds that little something something that just makes it so good. My grandmother used it, my parents used it, and now I always have it in my kitchen. You can find this at any grocery store in the spice aisle.

• If you do not have beef drippings, you can most definitely use beef bouillon powder. Just look on the back of your bouillon powder container and read the directions for how many teaspoons per cup of water. You will use the same amount of this as you would beef drippings. I always add an extra teaspoon for a deeper flavor.

• This gravy will not be as thick as regular milk gravy. It will be thinner but still thickened. It is wonderful on pot roasts, biscuits, bread, rice, or mashed potatoes.

• You can make this recipe from any pot roast recipe.