When you're making a roast - trap the sizzling juices in the pan and turn it into a gravy that will season your meal to perfection.
¼ cup pan juices
¼ cup red wine
¾ cup beef stock
1 tbsp plain flour
1 tbsp butter, softened
½ tsp mixed dried herbs
- Put juices from your roast in a medium saucepan. Add red wine and stock, then bring to a simmer over a medium heat. Cook for 5 minutes.
- Stir butter and flour in a small bowl. Add to liquid and whisk well to combine. Simmer until thickened. Sprinkle with mixed herbs. Serve.