Gravy

[CdnLifeguard]

So I am doing a roast tomorrow evening with mashed potatoes and yorkshire puddings.

The roast I am doing is not too large as it's only dinner for myself, and 3 ladies. (Yes I know, a rough life!!!)

Whenever I do a roast I end up with not alot of drippings. And of course with the yorkies and potatoes you cannot have too much gravy.

So how do I stretch out my drippings to make the most gravy?

My standard way is just to use the drippings in the pan with some water and then something to thicken, either flour or corn starch. Works great, but I just never have enough drippings, so I always just add some beef stock and work from there until I have enough gravy to my liking.

Is this the best way to go, or is there a better way to do this?

Thanks so much,

Shane

[Marlene]

I tend to add wine to deglaze, but the rest of what you do is pretty much what I do. I always use about 2 cups of beef or veal stock with my drippings after my roux, to make enough gravy.

[Soupcon]

When buying the roast ask the butcher for more suet/beef fat to put on top of the roast when roasting.... ergo more drippings, more gravy, better yorkshire pud, and even possibly enough for fried bread the next day perish the thought.