Perfect Port & Balsamic Gravy

Deep, dark and perfect for beef, lamb or venison


  • 2 tbsp plain flour sautéed in
  • 30g butter to form a roux
  • The dripping and any liquid from your roasting tin
  • 3 tbsp port
  • 2 tbsp balsamic vinegar
  • 1 pint beef stock
  • Sprig rosemary
  • Salt and pepper to taste
  • Perfect Port & Balsamic Gravy


    • Stir your roux for 2 mins over heat
    • Once your roast is cooked, remove from tin and rest somewhere warm
    • Put roasting tin on hob over heat
    • Deglaze with alcohol and vinegar, stirring to incorporate any tasty roasted bits
    • Whisk in roux, then add stock slowly
    • Add rosemary and reduce to desired consistency, removing herbs after 2 mins

    Carvery Rib, Easy Carve RoastCHEF'S TIP

    If using a Donald Russell Easy Carve Roast, remember to boil the bones for a rich stock. The meat can be gently eased off the bone as soon as it’s cooked and set aside to rest on a rack. A large roast can rest for up to an hour if kept somewhere warm – plenty of time to boil the bone for the perfect gravy stock to complement your roast.

    Purchase your ingredients...

    • Pork Mini Shanks

      Braise these moreish cuts whole for fall-apart meat and finger-licking flavour.
      2 SERVINGS

    Rate this recipe

    Perfect Port & Balsamic Gravy
    Overall Rating

    Your comment or suggestion

    Comments on this recipe

    No comments yet