Perfect and Easy Beef Gravy
For easy gravy, just take a can of beef stock and pour it into the roasting pan under the roast (not touching the meat). The drippings from the roast will drip into the beef stock as the roast cooks.
When you remove the roast, scrape the bottom of the roasting pan to break the cooked bits free and pour everything (the stock and roasted bits) into a saucepan and heat. If the amount of liquid remaining isn't enough, add more beef stock and heat to boiling. TIP: If you like red wine, add a bit of deep red wine to the stock to taste before you add the flour/stock mixture.
In a separate container, combine flour and some canned beef stock to make a thin paste (no clumps remaining).
While whisking the saucepan of stock, slowly stream the flour/stock mixture into the pan and continue to stir. Watch closely and stop when your stock becomes Gravy, just as you like it.
Taste it and season it with salt and pepper as needed and serve alongside your roast.