Right Away

• Use the beef drippings from a roast to cook the potatoes or vegetables for that same meal. As the roast rests under foil, strain the drippings from the roasting pan into a pan on the stovetop. Parboil mini potatoes or cubed regular potatoes and finish by frying them in the beef drippings over medium-high heat. They will develop a golden brown crust and pick up all the flavor from the roast. Finish carrots and vegetables such as beets or rutabaga this way, too.

Save for Later

• If you don't plan to use beef drippings the same day, save them for another time. Use leftover drippings as a base for the au jus for French dip sandwiches, or as a flavor base for beef broth. To save your beef drippings, strain any small pieces of meat and vegetables out of the fat, then let the fat cool in a covered glass jar. Place the jar in the fridge and use it within the next week or so.

Making Gravy

• Make a sauce or gravy with the dripping. After you remove the roast from the pan, set the pan on the stovetop over medium-low heat and add water or beef stock to the drippings. Whisk in small amounts of sifted flour to thicken it, and keep whisking to scrape any bits off the bottom of the pan. Add extra flavor with sliced mushrooms, diced onion or garlic and simmer until it reaches the desired consistency. Strain, if desired, and serve over the sliced roast and mashed potatoes.

Making Your Own

• You can also make your own beef drippings without cooking a roast by purchasing beef fat from your butcher and melting it over medium heat on your stovetop. Season with salt and pepper as it renders, and store it in the fridge in a sealed glass jar or freeze it for later use after it cools. Use it as a cooking fat to add a beefy flavor to stir-fries, scrambled eggs or meat dishes like hamburgers or steak.