Slimming World Gravy – Syn Free

Top off your Syn Free Sunday roast with some Syn Free Gravy

One thing that’s occurred to me over the last year with Slimming World. We quite often have a really nice Sunday Dinner that is itching to be syn free but, we have a little gravy poured over the top of it. It’s one of those staple things that you just have every week.

Now, gravy itself isn’t really high in syns. Bisto gravy granules, for instance, are 1 syn per level tsp of granules. Typically around 4-5 syns for 2 people. If, however, you’re carefully planning your dinner to be as low syn as possible (and saving treats for later) then, you normally look for syn free alternatives.

This is one of those alternatives. Made simply from meat stock, and some typical Sunday dinner vegetables, this is a thick, and rich gravy. Once you’ve tried it, you probably will never look back again. I know I don’t.

Freezer friendly

To top it off, the recipe is freezer friendly. It’s not a difficult recipe to make but, if you’re so inclined, you can make a batch of this stuff up and freeze for a rainy day. Just make sure it’s piping hot throughout when you’re reheating it.

Syn Free Gravy
4.5 from 2 votes

Slimming World Gravy – Syn Free

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 Carrot diced
  • 1 Medium sized potato peeled and cubed
  • Half an onion chopped
  • 600 ml boiling water
  • 4 Beef stock cubes*
  • 1 tbsp Marmite


  1. Crumble and stir the stock cubes into the boiling water.
  2. Add the remaining ingredients.
  3. Bring back to the boil, and simmer for 25-30 minutes, until all the vegetables are soft.
  4. Remove from the heat, and blitz in a blender until smooth.

Recipe Notes

* If you're wanting a gravy for chicken, then feel free to use Chicken Stock Cubes instead. However, you will need to also add some gravy browning, otherwise you'll end up with something that tastes like gravy but looks like custard!

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6 Responses

  1. Aimee says:

    THANK YOU SO MUCH!!!!! I am such a gravy addict and this is going to be how I make gravy from now on! I have put the rest in the freezer for the next meal that needs gravy. Now if only I could find a syn free way to make super tasty mash potatoes I will be happy forever!

    • Daryl says:

      I’ve got your back there. If you’re making mash for 2, just boil the potatoes with a little salt. When done, mash them with a raw egg (the residual heat cooks it) and add a little milk from your healthy A to get the consistency you want. Syn free!

  2. Rob says:

    I have tried this and the flavour is really very good but it’s a little thin, what can I do to thicken it a little please?

    • Daryl says:

      Ah, that’s quite a surprise to be honest. I haven’t needed to thicken it myself but, after you’ve blitzed the gravy, you could always return it to the pan, put back on the heat for a few minutes and add maybe a quarter teaspoon of Xanthan gum. Despite its name, it’s actually a powder. You’ll find it in the gluten free aisle of most supermarkets. It’s great for thickening just about anything, syn free. It takes quite some stirring to get it absorbed though.

      Seriously though, only a tiny bit, otherwise you’ll end up with gravy you need to slice to serve!

      • Tonia says:

        I tried this. Loved the consistency however I personally feel its too marmity. I’m going to be making again but I’m only going to use half the recommended amount of marmite as I did find it overpowered the beef flavour resulting in more of a marmite sauce then a beef gravy. Still very impressed. Thank you.

        • Daryl says:

          Hi Tonia,

          Glad the consistency was at least OK. Try doing it completely without the marmite. Including that was my own personal preference, to try and make the taste a little richer. I think without Marmite it still tasted nice.

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