- Start with a good piece of beef that has a good fat cap and good marbling throughout the beef. If the beef does not have a good fat cap (Eye of the Round Roasts are a good example), ask your grocery store butcher if he/she can provide you with some. To secure the fat cap, tie it to the roast with butchers twine.
- Always add chunks of onion, celery and carrot to the roasting pan.
- Add beef broth at the very end of the cooking time when doing "roasted beef" or at the beginning if making a braised pot roast.
- When your roast is fully cooked to your liking, remove from the pan to rest. Make a slurry with cornstarch and water or beef broth (approximately 1/4 cup cornstarch and 1/2 cup liquid). Set aside.
- Set your roasting pan on top of the stove over medium to medium high heat and add water or broth. If you want to make sure you have left-over gravy, be sure and add plenty of water or broth.
- Using a whisk, and with a circular motion stir the liquid and pick up all of the pan drippings from the bottom and sides of the pan.
- If your liquid has lots of fat, use a fat separator and transfer the liquid to a saucepan.
- Bring the mixture up to a boil. At this point I like to add in some Gravy Master.*
- Pour in the slurry mixture a little at a time and keep whisking until you have the consistency of the gravy you like. The more slurry, the thicker the gravy. Turn the heat back to low and cook for 1 minute more while still whisking.
* Gravy Master is available at your grocery store. I use this in all of my homemade gravy, whether I am making beef, poultry or pork gravy. It adds flavor and gives the gravies a darker color.
Tips: You can substitute flour, Wondra or Arrowroot for thickening agents. You won't know how thick your gravy will be until it comes to a full boil.