The King of roasts demands some tasty gravy! Master this fail-safe method and your family will love you for it:
Once you’ve cooked your beef transfer it to a carving board, cover loosely with foil while resting and pop the roast potatoes back into the oven to continue cooking.
Pour off any excess fat from the roasting tin.
Sprinkle in a tablespoon or two of plain flour, stir well and scrape the bottom of the tin with a wooden spoon to enhance the flavour, then allow to cook for a minute or two. (If you’ve cooked your joint on a trivet of onion slices, then these can be finely chopped and added back in at this stage).
Gradually pour in some stock, some vegetable cooking water, wine, beer, or any combination of these, stirring as you go.
Simmer until the gravy reaches your required thickness, adjust the seasoning and strain into a gravy boat or jug to serve.
