au jus gravy recipe
The Best au jus gravy recipe
What really sets this gravy apart is how it balances rich flavor with a touch of simplicity. You don’t need fancy ingredients, just a few key components that come together to make something that feels indulgent but isn’t overly heavy. My family loves how it enhances whatever dish it’s paired with—whether it’s a hearty roast, a grilled burger, or even a veggie stir-fry. And the best part? It’s not just for special occasions. We make it every week, sometimes even on busy weeknights when I’m cooking for the whole family. The kids love how it makes everything taste better, and honestly, it’s one of the few things that makes me feel like I’ve done a good job even on the simplest meals.
Plus, there’s something about the way the gravy clings to the food and coats the pan that just feels right. It’s not too thick, not too thin—just the right consistency to soak into the meat or veggies without being greasy. I’ve always been curious about the health benefits too, and honestly, this gravy isn’t the worst thing you can eat. It’s made with a little bit of butter and flour, but the key is moderation. We use high-quality ingredients, and the fact that it’s often served with veggies or lean proteins makes it a little more balanced than heavy sauces. It’s a recipe that’s easy to adapt—swap in herbs, a splash of wine, or even a little broth for extra depth—and it still comes out perfect. That’s why it’s always been a go-to for me, whether I’m feeding a crowd or just making dinner for my family.
Classic Au Jus Gravy with Roasted Meat
A rich, flavorful gravy made from the juices of roasted meat, perfect for serving over mashed potatoes, rice, or crusty bread. This recipe highlights the natural flavors of the meat without needing extra thickeners.
🥘Ingredients
- 2 lbs (900g) boneless beef chuck roast or pork shoulder
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 bay leaves
- 4 cups meat juices (from roasting)
- 1 cup beef or chicken broth
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 cup dry red wine (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Season the meat generously with salt, pepper, garlic powder, onion powder, and bay leaves. -
2
Place the meat in a roasting pan, drizzle with olive oil, and roast uncovered for 2 hours or until internal temperature reaches 165°F (74°C). -
3
Remove meat from the pan, let it rest for 15 minutes, then shred or chop it coarsely. Pour the accumulated juices from the pan into a medium saucepan. -
4
Add beef or chicken broth, tomato paste, flour, Dijon mustard, Worcestershire sauce, and smoked paprika to the pan. Stir well to combine. -
5
Gradually whisk in the red wine (if using) to deglaze the pan. Bring the mixture to a gentle simmer and cook for 10 minutes. -
6
Strain the gravy through a fine-mesh strainer to remove any solids. Return the gravy to the saucepan and adjust seasoning with salt and pepper if needed. -
7
Return the shredded meat to the pan, gently mixing to coat it in the gravy. Simmer for another 5 minutes to meld flavors.
🔧Equipment
- Roasting pan
- Oven
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra depth, add a splash of red wine vinegar while simmering the gravy.
- Use the gravy immediately or store in an airtight container in the refrigerator for up to 5 days.
- For a lighter version, reduce the amount of oil and use a vegetable broth instead of beef broth.
Watch Video Of How Classic Au Jus Gravy with Roasted Meat Works
❓ Frequently Asked Questions About Au Jus Gravy with Roasted Meat
What is the difference between au jus gravy and a traditional gravy?
Au jus gravy is made primarily from the pan drippings of the meat (usually beef or poultry) and is typically lighter in texture, while a traditional gravy is thicker and often includes a roux (a mixture of fat and flour) to thicken it. Au jus gravy is more about capturing the essence of the meat’s flavor in a simpler, more delicate sauce.
How do I ensure my au jus gravy is rich and flavorful?
To make a rich au jus gravy, use the fat from well-cooked meat (like beef or chicken thighs) and strain it through a fine-mesh sieve to remove any solids. Deglaze the pan with a splash of wine, broth, or stock, scraping up browned bits. Simmer the liquid until slightly reduced, then season with herbs (like thyme or rosemary), garlic, and a pinch of salt. For extra depth, add a splash of beef or chicken stock at the end.
Can I make au jus gravy without a roux?
Yes! Au jus gravy is traditionally made without a roux, relying solely on the natural flavor and fat from the meat. The key is to use high-quality drippings and reduce them properly. If you want a slightly thicker consistency, you can lightly whisk in a small amount of cornstarch or arrowroot powder mixed with cold water, but this isn’t essential.
How do I fix a too-thick au jus gravy?
If your au jus gravy is too thick, gently warm it with a splash of broth, stock, or even water (about 1–2 tablespoons) to loosen it without losing flavor. Stirring in a small amount of cold water or milk can also help thin it out gradually. Avoid over-stirring to prevent breaking the emulsion.
What’s the best way to serve au jus gravy?
Au jus gravy is versatile! It’s perfect for drizzling over roasted meats (like beef, chicken, or pork), mashed potatoes, egg dishes, or even as a base for soups. For a classic presentation, pour it over steak or chicken and let it simmer gently to melt into the meat. Pair it with fresh herbs like parsley or thyme for extra brightness.
