Making Pan Gravy with Campbell's Beef Broth!

Remove roast from roasting pan and place on heat. Add aromatics for a great flavour base. Ingredients like diced onions, shallots, garlic or mushrooms are great! Cook until tender.

Add 1 tsp Dijon mustard to the base and pour in Campbell’s Beef Broth being sure to scrape the pan as you go to dislodge the flavour bits.


Make a slurry with a spoonful of cornstarch and just enough water to make it into a thin smooth paste. Bring the broth to a boil and whisk in the cornstarch, continuing to whisk until the gravy comes back to a boil. It is very important to bring the cornstarch to a boil to cook out the starch. Otherwise you will notice a starchy feel to your gravy. You will notice a definite change to the viscosity of the gravy.

If you prefer thicker gravy, just increase the cornstarch in your slurry a little.


Remove the gravy from the heat. Taste it and add your favourite fresh chopped herbs at this point. This will add a freshness to your gravy and give it a little bit of colour as well.