Thick Roast Gravy

Preparation info

  • Makes

    300 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This gravy can be used with all roasting joints.


  • 2 teaspoons plain flour
  • 1 teaspoon tomato purée
  • 100 ml


  • Once the joint is roasted, remove it from the roasting tray and keep warm. Pour away the majority of the fat, leaving about a tablespoon in the tray, then return the pan to the stove.
  • Stir in the flour and cook for a few minutes over a low heat, then add the tomato purée and red wine. Pour in the stock, increase the heat and bring to a simmer, seasoning with salt an