1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns
Remove roast from pan and pour
off any fat. Place over high heat (use 2 burners if
necessary) and deglaze pan with wine and broth, scraping
any bits stuck to the bottom of the pan with a wooden
spoon or spatula. Once these solids are dissolved, pour
liquid into a saucepan and add the bay leaf and
peppercorns. Reduce for 5 minutes over high heat or
until reduced by 1/3.
At this point you basically have a jus which could be
used to sauce your roast. To create a gravy, reduce the
heat to medium and whisk in 2 tablespoons of white roux.
Return to a simmer, whisking constantly. Continuing to
cook once a simmer has been reached will result in a
smoother sauce, but not a thicker one.
Since all starch thickened sauces thicken as they cool,
it's a good idea to make your gravy a little on the
loose side.
