roast dinner gravy
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Roast Dinner Gravy Recipe you’re going to want to eat like soup

Roast Dinner Gravy Recipe

If you’re cooking a meal and it includes gravy, it’s well worth spending some time on the gravy. This is the only roast dinner gravy recipe you will need. Don’t skimp and use a store bought. If you’re prepared with the right ingredients it takes only a little more effort to produce a nice gravy. I have perfected this recipe over the last few years and I think you’ll find it both delicious and flexible for any roast dinner. Once you understand the basics you’ll be able to adjust it to go with any type of meat.

For this recipe I’m going to show you how to make a rich beef gravy. You can make this while roasting your beef or separately. It’s nice to make the gravy in the same pan you’re roasting your beef in so all the juices from the beef mix into the gravy as it cooks.


  • 2 large Carrots
  • 4 sticks Celery
  • 2 large Onions
  • 5 cloves Garlic
  • 8 sprigs of Thyme (leave whole)
  • 500ml of Red Wine
  • 500ml of good quality Beef Stock
  • 140g tin of Tomato Puree
  • 4 Tbsp Olive Oil
  • Seasoning


Heat oven to 200C/400F/Gas 4

Roughly chop the carrots, celery, onions and garlic.

Use a large roasting tin – preferably the one you’re going to cook the beef in at the same time.

Pour the olive oil into the roasting tin and heat on top of the stove. Once the oil is hot, add all your veg to the tin. The aim here is to brown your veg slightly which will add depth of flavor to the gravy. Stir the veg frequently. This should take about 5 to 10 minutes.

Next add the tin of Tomato Puree and stir until it’s fairly evenly mixed into the veg. Stir for 1-2 minutes and let the puree go a dark rich red color.

Add the Thyme followed by half the Red Wine and half the Beef Stock. Stir so the ingredients are well mixed.

If you have a trivet or wire rack then put that over the top of the gravy mix and sit your joint of beef on top. It’s not a problem if you don’t, simply put the beef directly on top of your gravy mix.

Put the tin in the oven and cook for 30 minutes. After a half hour, remove the tin from the oven, base your beef if required, then add the rest of the Red Wine and Beef Stock. Cook for a further half hour. If your joint of beef doesn’t take an hour to cook then add the beef after a half hour.

Next you need to pour the gravy from the tin, through a sieve, and into a large saucepan. This will remove all the veg and Thyme. If you like your gravy a little thicker then mix about a tablespoon of plain flour with 2 tablespoons of water to make a paste. Whisk into the gravy then bring to the boil, stirring continually. Season to taste with a little salt and pepper. Reduce the heat to the lowest setting, just enough to keep warm until ready to serve.

Alternatively, to thicken the gravy, you can put all the liquid from the roasting pan and some of the veg, into a blender and whiz until smooth. This is my favorite way to finish the gravy. The more veg you add the thicker it will be and the richer too. Be careful not to add many of the carrots as I’ve found this makes the gravy quite sweet. Once you’ve blended the gravy, pour into a large saucepan, season to taste with a little salt and pepper, and return to the heat to keep warm until ready to serve.


If you’re making a Roast Chicken or Turkey dinner then replace with Red Wine with White and the Beef Stock with Chicken stock.

A variety of veg can be added to make the gravy. Mushrooms are a good addition. You can use any veg in addition to the basic Carrots, Celery and Onions. It’s a great time to use up the aging veg in your fridge.

Try out different herbs as well. There are classic combinations of herbs and meet. Simply google which herbs to best with the meat you’re roasting.