14 Tasty McCormick Brown Gravy Recipes for Your Table

Oh, there’s nothing quite like the cozy comfort of brown gravy over mashed potatoes or meatloaf. These 14 McCormick brown gravy recipes are weeknight lifesavers that’ll have everyone asking for seconds. Ready to elevate your dinner table? Let’s dive in!

Classic Roast Beef with McCormick Brown Gravy

Hunker down for the juiciest roast beef of your life—crowned with McCormick's brown gravy that clings like velvet. This one-pan wonder delivers deep savory flavor with minimal fuss. Let's fire up your oven and get that roast going.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 180 minutes

Ingredients

For the Roast

• 1 (4-pound) boneless beef chuck roast, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, smashed

For the Gravy

• 1 (0.87 oz) packet McCormick Brown Gravy Mix
• 2 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Remove the roast from the fridge 30 minutes before cooking to take the chill off. Pat completely dry with paper towels.
2. Season the roast all over with kosher salt and pepper. Press seasoning firmly into the meat.
3. Heat olive oil in a large Dutch oven over medium-high until shimmering. Sear the roast for 4 minutes per side, until a deep mahogany crust forms. Don't rush—build that bark.
4. Transfer the roast to a plate. Reduce heat to medium, add onion and garlic, and cook 3 minutes, scraping up brown bits.
5. Sprinkle McCormick Brown Gravy Mix over the onions and stir for 30 seconds until fragrant.
6. Slowly pour in beef broth, whisking constantly to dissolve the gravy mix. Add thyme sprigs and bay leaves.
7. Return the roast to the pot, nestling it into the liquid. Bring to a simmer—do not boil.
8. Cover tightly with the lid and transfer to a 325°F oven. Braise for 2 ½ to 3 hours, until fork-tender. (Tip: Check at 2 hours; smaller roasts cook faster.)
9. Remove pot from oven. Let the roast rest in the gravy, uncovered, for 15 minutes. This locks in juiciness.
10. Discard thyme sprigs and bay leaves. Transfer roast to a cutting board. Slice against the grain into ½-inch slices—think thick, not shaved. (Tip: Use a sharp chef's knife for clean cuts.)
11. Whisk the gravy vigorously to smooth out any lumps. If too thin, simmer 5 minutes on the stovetop. Taste and adjust salt and pepper. (Final tip: A splash of Worcestershire kicks up the umami.)

Slice it thick against the grain, smother in that glossy gravy, and watch everyone dive in. Serve with creamy mashed potatoes or crusty bread to soak up every last drop. This is comfort that hits hard and leaves you full and happy.

Pot Roast with McCormick Brown Gravy and Root Vegetables

No-fuss, fall-apart tender: this pot roast with McCormick brown gravy and root vegetables is your Sunday dinner hero. One pot, bold flavors, minimal cleanup.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 240 minutes

Ingredients

• 3 lb beef chuck roast
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 envelope (0.87 oz) McCormick Brown Gravy Mix
• 2 cups low-sodium beef broth
• 1 cup dry red wine (optional, or more broth)
• 4 large carrots, peeled and cut into 2-inch chunks
• 1 lb baby potatoes, halved if large
• 2 stalks celery, cut into 2-inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Transfer to a plate.
3. Reduce heat to medium. Add butter to the pot. Once melted, add diced onion and cook, stirring, until softened and golden, about 5 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle flour over the onions and garlic. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
6. Whisk in the McCormick Brown Gravy Mix, then slowly pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
7. Bring the liquid to a simmer. Return the roast to the pot along with any accumulated juices. Add the thyme sprigs and bay leaf.
8. Cover the pot and transfer to a preheated 325°F oven. Cook for 2 hours.
9. After 2 hours, add the carrots, potatoes, and celery to the pot, tucking them around the roast. Re-cover and continue cooking for 1.5–2 more hours, until the meat is fork-tender and the vegetables are soft.
10. Remove from the oven. Discard the thyme sprigs and bay leaf. Let the roast rest, uncovered, for 10 minutes before slicing. Adjust seasoning with additional salt and pepper if needed.

Hearty and deeply savory, every spoonful of this gravy-soaked roast is pure comfort. The McCormick brown gravy melds with the meat juices for a silky sauce that clings to each vegetable. Serve over egg noodles or with crusty bread to soak up every last drop.

Salisbury Steak Smothered in McCormick Brown Gravy

A classic comfort food reboot: juicy ground beef patties pan-seared to a perfect crust, then smothered in rich, savory McCormick brown gravy. This isn't your grandma's Salisbury steak—it's faster, punchier, and packed with umami.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Patties

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter

For the Gravy

• 1 package (0.87 oz) McCormick Brown Gravy Mix
• 1 cup water
• 1 cup low-sodium beef broth
• 8 oz cremini mushrooms, sliced
• 1 tbsp unsalted butter

Instructions

1. In a large bowl, combine ground beef, panko, beaten egg, Worcestershire, garlic powder, onion powder, salt, and pepper. Mix gently until just incorporated—overworking makes patties tough.
2. Divide mixture into 4 equal portions and shape into oval patties, about 3/4-inch thick. Press a slight indent in the center to prevent doming during cooking.
3. Heat a large cast-iron skillet over medium-high heat. Add 2 tbsp butter and let it sizzle until foaming subsides.
4. Sear patties for 4 minutes per side, until a deep brown crust forms. Do not overcrowd; work in batches if needed. Transfer to a plate and set aside.
5. Reduce heat to medium. Add 1 tbsp butter and sliced mushrooms. Sauté undisturbed for 2 minutes, then stir every minute until golden and softened, about 5 minutes total. This builds deep flavor.
6. In a small bowl, whisk together McCormick gravy mix, water, and beef broth until smooth. No lumps allowed.
7. Pour gravy mixture into the skillet with mushrooms. Bring to a simmer, scraping up any browned bits from the pan—those are flavor gold.
8. Return patties to the skillet, nestling them into the gravy. Spoon some gravy over tops. Reduce heat to low, cover, and simmer gently for 10 minutes, until patties are cooked through and gravy thickens.
9. Taste and adjust seasoning with a pinch of salt or pepper if needed. Serve immediately with mashed potatoes or egg noodles, spooning extra gravy over each patty.

A forkful of that tender, juicy patty cloaked in velvety gravy is pure weeknight magic. The mushrooms add an earthy depth that elevates the whole dish, while the glossy sauce begs to be sopped up with crusty bread. Perfect for a cozy dinner that feels like a hug—with zero fuss.

Meatloaf Glazed with McCormick Brown Gravy

Under $20 and under an hour—this meatloaf is a weeknight hero. The McCormick brown gravy glaze turns it into a sticky, savory masterpiece that'll have everyone asking for seconds.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

Meatloaf

• 2 lbs ground beef (80/20)
• 1 cup panko breadcrumbs
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup finely diced yellow onion
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Glaze

• 1 packet McCormick Brown Gravy Mix
• 1 cup water
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment or foil.
2. In a large bowl, combine ground beef, panko breadcrumbs, eggs, onion, milk, garlic, salt, pepper, and thyme. Mix gently with hands until just combined—overmixing makes meatloaf tough.
3. Shape the mixture into a loaf shape on the prepared sheet, about 9×5 inches.
4. In a small bowl, whisk together McCormick Brown Gravy Mix, water, ketchup, Worcestershire sauce, and brown sugar until smooth.
5. Pour half of the glaze over the meatloaf, spreading evenly.
6. Bake for 40 minutes.
7. Remove from oven and pour remaining glaze over the top.
8. Return to oven and bake for another 10-15 minutes, until internal temperature reaches 160°F.
9. Let rest for 5 minutes before slicing.

Not a dry, crumbly meatloaf in sight—this one stays juicy with a glossy, savory-sweet crust. Serve it with mashed potatoes and green beans for the ultimate comfort plate.

Turkey and Brown Gravy Warm Sandwich

Ditch the cold turkey sandwiches—this year, warm things up with a blanket of savory brown gravy draped over tender roasted turkey slices. It’s the ultimate post-Thanksgiving comfort, ready in minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb sliced cooked turkey (preferably roasted)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 4 thick slices sourdough bread, toasted
• 1 tbsp fresh parsley, finely chopped (for garnish)

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter until foaming.
2. Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute until the mixture turns a light golden color (a blond roux). Tip: For a deeper flavor, cook the roux an extra 30 seconds, but don't let it brown too much.
3. Gradually whisk in the low-sodium chicken broth and beef broth in a slow, steady stream to prevent lumps. Tip: Temper the cold broth by adding just a splash at first, then slowly incorporate the rest.
4. Add Worcestershire sauce, onion powder, garlic powder, and black pepper. Whisk until fully combined.
5. Bring the gravy to a gentle simmer, then reduce heat to low. Cook, stirring occasionally, for 5–7 minutes until the gravy thickens enough to coat the back of a spoon. Tip: If it's too thick, thin with a tablespoon of broth at a time; if too thin, continue simmering.
6. While the gravy simmers, toast the sourdough bread slices until golden and crisp.
7. Arrange the sliced turkey evenly over the toasted bread, dividing among plates.
8. Ladle the hot brown gravy generously over the turkey and bread.
9. Garnish with fresh parsley and serve immediately.

V Is there anything better than a sandwich that's basically a meal in a hug? The gravy seeps into every crevice of the bread, keeping each bite moist and savory. Serve with extra gravy on the side for dipping—because you'll want more.

Smothered Pork Chops in McCormick Brown Gravy

Crave a dinner that feels like a hug? These smothered pork chops are pan-seared to golden perfection then bathed in a rich, savory McCormick brown gravy that’ll have you licking the plate.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Pork Chops

• 4 bone-in pork chops, about 1-inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour for dredging
• 2 tablespoons clarified butter

For the Gravy

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 packet McCormick brown gravy mix (0.87 oz)
• 1 cup water
• 1 cup low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• fresh sage leaves for garnish (optional)

Instructions

1. Pat the pork chops dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Dredge each chop in the all-purpose flour, shaking off excess, and set aside.
3. In a large heavy-bottomed skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the pork chops for 4 minutes per side until deeply golden brown. Transfer to a plate and tent loosely with foil.
5. Reduce the heat to medium. Add unsalted butter to the skillet and let it melt. Whisk in the 2 tablespoons flour and cook for 1 minute, stirring constantly, to create a blonde roux.
6. Sprinkle the McCormick brown gravy mix over the roux, then slowly pour in the water and beef broth while whisking vigorously to avoid lumps.
7. Add Worcestershire sauce, dried thyme, onion powder, and garlic powder. Whisk until smooth and bring the gravy to a gentle simmer.
8. Cook the gravy for 2 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. (Tip: Scrape up the browned bits from the pan bottom for extra flavor.)
9. Return the pork chops to the skillet, spooning some gravy over each chop. Cover the skillet with a lid and reduce heat to low.
10. Simmer for 10-12 minutes, flipping once halfway, until the pork reaches an internal temperature of 145°F. (Tip: Use an instant-read thermometer for accuracy; do not overcook.)
11. Remove from heat and let the pork chops rest in the gravy for 5 minutes. (Tip: Resting ensures juicy meat and allows the sauce to meld.)
12. Garnish with fresh sage leaves if desired, and serve immediately.

Zealously serve these smothered chops over buttery mashed potatoes or with crusty bread to soak up every drop of that luscious gravy. The meat is fork-tender, the gravy deeply savory with a hint of thyme—pure comfort on a plate.

Chicken Fried Steak with Peppery Brown Gravy

Okay, we're diving into the ultimate Southern comfort classic: a perfectly breaded pan-fried steak smothered in a peppery brown gravy. This one's all about that crunchy crust and rich, velvety sauce.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cube steaks (about 6 oz each)
• 1 cup buttermilk
• 2 pasture-raised eggs, lightly beaten
• 1.5 cups all-purpose flour
• 1 tablespoon kosher salt
• 1.5 teaspoons freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup peanut oil or clarified butter, for frying
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour, for gravy
• 1.5 cups whole milk
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper, extra
• 1/2 teaspoon kosher salt, for gravy

Instructions

1. Season both sides of the cube steaks with 1 tablespoon salt and 1.5 teaspoons black pepper.
2. Set up a breading station: buttermilk in one shallow bowl, beaten eggs in another, and in a third, whisk together 1.5 cups flour, 1 teaspoon paprika, and 1/2 teaspoon cayenne.
3. Dip each steak first into the buttermilk, then into the eggs, and finally into the flour mixture, pressing firmly so the coating adheres.
4. Place the breaded steaks on a wire rack and let them rest for 10 minutes—this helps the crust stick during frying.
5. In a large cast-iron skillet, heat the peanut oil over medium-high until it reaches 350°F (use a thermometer for accuracy).
6. Fry the steaks in a single layer, without overcrowding, for 3-4 minutes per side until golden brown and the internal temperature hits 160°F. Transfer to a clean rack and keep warm.
7. Pour off all but 2 tablespoons of oil from the skillet and reduce heat to medium.
8. Add the unsalted butter and let it melt, then whisk in the 2 tablespoons flour. Cook for about 1 minute, stirring constantly, until the roux turns a deep golden color.
9. Slowly whisk in the whole milk and beef broth, then add the Worcestershire sauce and extra 1/2 teaspoon black pepper. Bring to a simmer, whisking frequently, until the gravy thickens, about 3-4 minutes.
10. Stir in 1/2 teaspoon salt until fully incorporated. Taste and adjust seasoning if needed—you want a bold peppery kick.
11. Serve each steak with a generous ladle of gravy over the top.

Finish by drizzling the peppery gravy over the crispy steaks. The contrast between the crunchy crust and silky gravy is pure magic. Pair it with fluffy mashed potatoes and a side of sautéed greens for a soulful dinner.

Brown Gravy Beef Stroganoff Twist

Ditch the bland, one-note stroganoffs of the past. This brown gravy twist packs a double umami punch with rich gravy and tangy sour cream, all clinging to tender seared beef. Ready in under 30 minutes, it's weeknight royalty.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Stroganoff

• 1 lb beef sirloin, thinly sliced against the grain
• 2 tbsp clarified butter, divided
• 1 medium yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup low-sodium beef broth
• 1 packet (0.87 oz) brown gravy mix
• 1/2 cup full-fat sour cream, at room temperature
• 2 tsp Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 8 oz wide egg noodles
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Cook egg noodles according to package directions in salted boiling water until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
2. Season beef slices generously with salt and pepper on both sides.
3. Heat 1 tbsp clarified butter in a large heavy skillet over high heat until shimmering.
4. Sear beef in a single layer (work in batches if needed) without moving for 2 minutes per side until deeply browned. Transfer to a plate.
5. Reduce heat to medium-high. Add remaining 1 tbsp clarified butter, onion, and mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and turn golden brown, about 6–7 minutes.
6. Add garlic and cook until fragrant, about 30 seconds.
7. Sprinkle flour over vegetables and stir constantly for 1 minute to cook out raw flour taste.
8. Slowly pour in beef broth while whisking to prevent lumps. Add brown gravy mix and whisk until fully dissolved.
9. Bring sauce to a simmer and cook until thickened, about 3 minutes, scraping up any browned bits from the pan.
10. Return beef and any accumulated juices to the skillet. Stir in sour cream and Worcestershire sauce until smooth and heated through—do not let it boil, or the sour cream may curdle.
11. Taste and adjust seasoning with salt and pepper if needed.
12. Serve immediately over egg noodles, garnished with fresh parsley.

Smooth, tangy, and utterly decadent—this stroganoff redefines comfort food with every forkful of tender beef and silky gravy. Pile it high over buttered egg noodles, and watch it disappear.

Meatball Subs with McCormick Brown Gravy

Craving comfort? These Meatball Subs with McCormick Brown Gravy are a game-changer—juicy beef meatballs simmered in rich gravy, piled onto toasted hoagies.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb ground beef (80/20)
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 packet (0.87 oz) McCormick Brown Gravy Mix
• 1 cup water
• 4 hoagie rolls, split and toasted
• 4 slices provolone cheese
• Optional: fresh parsley for garnish

Instructions

1. In a large bowl, combine panko and milk; let sit for 5 minutes until absorbed.
2. Add ground beef, beaten egg, minced garlic, salt, and pepper to the panko mixture. Mix gently until just combined—overmixing leads to tough meatballs.
3. Form mixture into 12 equal meatballs (about 1.5 inches each).
4. Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches, turning occasionally, until browned on all sides (about 6 minutes total). Tip: Don’t crowd the pan; work in batches for even browning.
5. Remove meatballs and set aside. Drain excess fat, leaving about 1 tablespoon in the skillet.
6. In a small bowl, whisk McCormick Brown Gravy Mix with 1 cup water until dissolved.
7. Return meatballs to skillet, pour gravy mixture over them. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, until meatballs are cooked through and gravy has thickened. Tip: For deeper flavor, let meatballs simmer uncovered for the last 5 minutes.
8. While meatballs simmer, toast hoagie rolls under the broiler for 1-2 minutes until golden.
9. Place 3 meatballs in each roll, top with a slice of provolone. Spoon extra gravy over the top. Broil for 1 minute until cheese melts. Tip: Line the baking sheet with foil for easy cleanup.

Undeniably indulgent, each bite delivers savory gravy, tender meatballs, and gooey cheese. Serve with a side of giardiniera for a spicy kick or a simple Caesar salad.

Poutine with McCormick Brown Gravy and Cheese Curds

Ditch the fancy knife work. This is poutine: crispy, salty fries, squeaky cheese curds, and umami-packed McCormick brown gravy. It’s Canada’s gift to late-night cravings – made in your own kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Fries

• 2 large russet potatoes (about 1 lb), scrubbed and cut into 1/4-inch sticks
• 1 tablespoon distilled white vinegar
• 6 cups cold water
• 1/4 cup canola oil
• Kosher salt, to finish

For the Gravy

• 1 package (0.87 oz) McCormick Brown Gravy Mix
• 1 cup low-sodium beef broth
• 1 tablespoon unsalted butter
• Freshly ground black pepper to taste

For Assembly

• 8 oz white cheddar cheese curds, at room temperature
• Freshly chopped parsley (optional)

Instructions

1. Soak potato sticks in a bowl of cold water with vinegar for 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat thoroughly dry with a clean kitchen towel.
2. Preheat oven to 450°F. Place a rimmed baking sheet in the oven while it heats.
3. Toss dried potato sticks with canola oil until evenly coated. Carefully remove hot baking sheet from oven and spread fries in a single layer. Bake for 15 minutes, then flip and bake another 10-15 minutes until golden and crispy. Sprinkle with kosher salt immediately.
4. While fries bake, make gravy: In a small saucepan, whisk together McCormick gravy mix and beef broth. Add butter and bring to a simmer over medium heat, whisking constantly. Cook 1-2 minutes until thickened. Season with pepper.
5. To assemble: Pile hot fries onto a serving platter or in a cast-iron skillet. Scatter cheese curds over the top so they melt slightly from the heat. Pour hot gravy over everything. Garnish with parsley if desired.
6. Serve immediately – the curds should be soft but still squeak.

No fork required – just grab a fork or dive in with your fingers. The crisp-tender fries, squeaky curds, and savory gravy is pure comfort. Pair with a cold beer or a fizzy soda for the ultimate game-day snack.

Shepherd’s Pie with Brown Gravy–Bound Filling

Stop scrolling—this shepherd's pie is the ultimate comfort upgrade. Brown gravy locks every bite of tender lamb and veggies into silky richness, topped with golden, crispy-edged potatoes. One pan, big payoff.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the Filling

• 1 tablespoon olive oil
• 1 1/2 pounds ground lamb (or ground beef)
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato paste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 cup frozen peas (optional)
• Kosher salt and freshly ground black pepper, to taste

For the Mashed Potato Topping

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter, cubed
• 1/2 teaspoon garlic powder
• 1 large egg yolk (optional, for richness)
• Kosher salt, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Place potatoes in a large pot, cover with cold salted water by 1 inch. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15 minutes.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it apart with a wooden spoon, until browned all over, about 6 minutes. Transfer lamb to a bowl with a slotted spoon, leaving drippings in the pan.
4. Add onion, carrots, and celery to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
5. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste—this is key for a silky gravy.
6. Slowly pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce, tomato paste, and thyme. Bring to a simmer and cook until the gravy thickens, about 3–4 minutes.
7. Return the cooked lamb to the skillet. Stir in frozen peas (if using). Season with salt and pepper. Remove from heat.
8. Drain the cooked potatoes and return them to the pot. Mash until smooth. For extra fluffy potatoes, use a potato ricer. Add heavy cream, butter, garlic powder, and salt; mash until creamy. If using egg yolk, stir it in now for a richer topping.
9. Transfer the filling to a 9×13-inch baking dish or six individual ramekins. Spread evenly. Spoon mashed potatoes on top and spread to cover completely. Use a fork to create peaks and swirls—those will turn golden and crispy in the oven.
10. Place the dish on a baking sheet to catch any drips. Bake until the filling is bubbly and the potato top is golden, about 25–30 minutes. Let rest 5 minutes before serving to set the layers.

Golden, crispy potato peaks give way to a luscious, gravy-bound filling that’s deeply savory and satisfying. Try it in individual ramekins for a dinner party moment, or pile leftovers onto toast for a next-level open-face sandwich.

Mushroom Brown Gravy Mashed Potato Bowl (Vegetarian)

Kick off your comfort food cravings with this ultra-creamy mashed potato bowl smothered in rich mushroom brown gravy. It's a vegetarian twist on the classic, perfect for a cozy dinner or a hearty side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 tbsp unsalted European-style butter, divided
• 1/2 cup whole milk, warmed
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground white pepper
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 tbsp all-purpose flour
• 2 cups low-sodium vegetable broth
• 2 tsp tamari or soy sauce
• 1/2 tsp dried thyme
• 1 bay leaf
• Fresh chives, minced (for garnish)

Instructions

1. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes until fork-tender. Tip: Start checking at 12 minutes to avoid overcooking.
2. Drain the potatoes well in a colander, then return them to the pot. Let them sit for 30 seconds to steam off excess moisture for a fluffier texture.
3. Add 3 tbsp butter and the warm milk to the potatoes. Mash with a potato masher or ricer until smooth and creamy. Season with 1/2 tsp sea salt and white pepper. Keep warm.
4. While potatoes cook, melt 1 tbsp butter in a large skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 4 minutes to develop deep browning, then stir and cook another 3 minutes until golden. Tip: Crowding the pan? Use a wide skillet to ensure mushrooms brown not steam.
5. Reduce heat to medium, add the diced onion, and sauté with the mushrooms for 3 minutes until translucent.
6. Sprinkle the flour over the mushroom-onion mixture and stir constantly for 1 minute to cook off the raw flour taste.
7. Slowly pour in the vegetable broth while whisking to prevent lumps. Add tamari, dried thyme, and bay leaf. Bring to a simmer, then reduce heat to low and cook for 5 minutes until thickened, stirring occasionally. Remove bay leaf before serving.
8. To assemble, divide the mashed potatoes among four bowls. Ladle the mushroom gravy over the top. Garnish with fresh chives.

Dive into a bowl of velvety potatoes and savory, umami-packed gravy that'll satisfy any craving. The creamy mash contrasts beautifully with the earthy mushroom gravy — a vegetarian comfort dream. Try it with a side of roasted Brussels sprouts for extra crunch.

Slow Cooker Brisket in McCormick Brown Gravy

Craving a brisket that’s both hands-off and ridiculously tender? This slow cooker version swims in rich McCormick brown gravy for a barbecue-adjacent flavor that’ll steal the show.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 4-5 lb beef brisket, trimmed of excess fat
• 2 packets McCormick Brown Gravy Mix
• 2 cups low-sodium beef broth
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons vegetable oil

Instructions

1. Pat brisket dry with paper towels. Season all sides with onion powder, garlic powder, and black pepper.
2. Heat vegetable oil in a large skillet over medium-high heat. Sear brisket 3–4 minutes per side until deeply browned. Transfer to slow cooker.
3. Add sliced onion and minced garlic to the skillet; sauté 1 minute until fragrant. Scrape into slow cooker around brisket.
4. In a bowl, whisk together beef broth, McCormick Brown Gravy Mix, and Worcestershire sauce until smooth. Pour over brisket and onions.
5. Cover slow cooker and cook on LOW for 8–9 hours, until brisket is fork-tender and easily shreds. Tip: Resist opening the lid during cooking to maintain steady heat.
6. Carefully transfer brisket to a cutting board and let rest 10 minutes. Thinly slice against the grain or shred with forks.
7. Pour cooking liquid through a fine-mesh strainer into a saucepan. Skim off excess fat with a spoon. Bring to a simmer over medium heat.
8. In a small bowl, stir cornstarch with cold water to form a slurry. Whisk into simmering liquid. Cook 1–2 minutes until thickened to a gravy consistency. Tip: For a thinner gravy, add a splash of beef broth; for thicker, add extra cornstarch slurry.
9. Return brisket to slow cooker or a serving dish, pour gravy over top. Serve immediately.

Melt-in-your-mouth tender with a savory gravy that’s perfect over mashed potatoes or piled on toasted brioche. This brisket is proof that low-effort cooking can still deliver next-level flavor.

Lentil Loaf with McCormick Brown Gravy (Vegetarian)

Zoom past boring meatloaf—this lentil loaf is packed with umami and slathered in rich McCormick brown gravy. It's hearty, vegetarian, and secretly gluten-free (if you use GF oats).

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

For the Lentil Loaf

• 1 cup dry green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 tablespoon tomato paste
• 1 tablespoon reduced-sodium soy sauce (or tamari for GF)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 cup fine breadcrumbs (or gluten-free oat flour)
• 2 pasture-raised eggs, lightly beaten (or 2 flax eggs for vegan)

For the McCormick Brown Gravy

• 1 packet (0.87 oz) McCormick Brown Gravy Mix
• 1 cup cold water
• 1 tablespoon unsalted butter (or vegan butter)

Instructions

1. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender but not mushy. Drain any excess liquid and set aside.
2. While lentils cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery; sauté for 5 minutes until softened. Stir in tomato paste, soy sauce, thyme, smoked paprika, and black pepper; cook 1 minute more. Remove from heat.
3. In a large bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs (or oat flour), and beaten eggs. Mix thoroughly until uniform. Tip: For a firmer loaf, let the mixture rest 5 minutes so the breadcrumbs absorb moisture.
4. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang. Press the lentil mixture firmly into the pan, smoothing the top.
5. Bake for 40–45 minutes until the loaf is firm and golden brown on top. Let it cool in the pan for 10 minutes before lifting out using the parchment. Tip: Run a knife around the edges first for clean slices.
6. Meanwhile, prepare the gravy: In a small saucepan, whisk together the McCormick Brown Gravy Mix and cold water until smooth. Add butter and bring to a boil over medium heat, whisking constantly. Reduce heat and simmer for 1–2 minutes until thickened. Keep warm.
7. Slice the lentil loaf into 8 thick pieces and serve drizzled with the brown gravy. Tip: For extra crisp edges, broil the sliced loaf for 2 minutes before serving.

Dense, sliceable, and surprisingly meaty—this loaf pairs perfectly with mashed potatoes or a pile of roasted veggies. Pro tip: leftover slices make killer sandwiches the next day.

Conclusion

From weeknight dinners to holiday feasts, these 14 McCormick brown gravy recipes have you covered. Each one is a cinch to make and packed with flavor. I hope you give them a try—your family will thank you! Which one’s your favorite? Drop a comment below, and don’t forget to pin this roundup for later. Happy cooking!

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