This is a very simple recipe for a basic beef gravy. I used the juice and the drippings from a roast, but you can also use canned beef broth if needed. If you're using liquid from your roast, you can pour the liquid through a strainer to catch any of the excess fat.
2 cups beef broth (from roast liquid or canned low sodium broth)
2 T flour
1/4 tsp pepper
1/8 tsp salt (optional)
Into a 2 cup measuring cup, pour liquid through a strainer to catch excess fat. Combine broth and flour. Stir with a fork to dissolve flour to prevent lumps.
Heat skillet over medium low heat. Pour beef broth mixture into pan. Using a wire whisk, stir broth continually for 8-10 minutes or until it reduces to desired thickness.
Serves 8 (2 T)