Directions

1. Heat butter in a sauce pan over medium heat, then add in the roasted vegetables, herbs, and drippings from your roast beef dish. Sautee for 1 minute. Add in the flour, stirring constantly and cook for an additional 2 minutes.
2. Meanwhile, add 2 cups water to the roasting pan that you used for your roast beef. Let it soak for 2 minutes, this will create a makeshift beef stock.
3. Add the beef stock into the sauce pan and allow it to simmer on low heat.
4. Once it's been simmering for a few minutes, check on its consistency. You'll want it to be a bit thinner from where you would like it to be as it will thicken up as it cools.
5. Remove from heat and pour it through a fine mesh sieve into a bowl or gravy boat, pressing down on the vegetables to extract as much liquid as possible.
6. Give it a taste and season as needed. Serve and enjoy!

Ingredients

• 1 carrot, chopped
• 1 onion, chopped
• 1 celery stick, chopped
• 1 garlic clove
• 1 rosemary sprig
• 2 thyme sprigs
• 2 cups water
• 2 tbsp flour
• 1 tsp butter
• Beef drippings
• Salt and pepper, as needed