If you are anything like me, when you are going to make a nice and juicy roast beef dinner, the last thing you want to worry about is the gravy. I like an au jus with mine, not a thickened gravy. But, if you want it thick then after you brown your meat and onion, add 2 tablespoons of flour and stir. Then add your broth. So along with being easy and delicious, your dinner will be stress free.
And making it this way, sure beats standing over the stove at the last minute, hoping your gravy tastes as good as your roast beef. Or hoping that you have enough to serve. Too much stress. And I don't want any part of stressful entertaining. So this gravy/sauce can be made the day before and just reheated at the last minute.
And it's so easy that after you brown the meat and onions, you can walk away and it will cook itself.
1 large white onion
4 or 5 beef neck bones
3 T. olive oil
32 oz. box of good beef broth (low sodium)
In a dutch oven, on medium heat, add olive oil. When oil is hot, add beef and onion. Brown a couple of minutes on all sides. The onions and meat will get very dark, which is what you want. But, you don't want burnt, so watch it while you are browning.
When all pieces are nice and carmel color, pour in beef broth. Turn heat to low, partially cover and let it simmer for 1 hour. You can walk away, just make sure your sauce is on a very slow simmer.
Oh, I must apologize. I forgot to take a picture of the finshed sauce. But, after it simmers for an hour, just turn the heat off and let sit for about five minutes. Taste and adjust seasonings. Add a pinch of salt and pepper if needed. Remove meat and onion. Pour through a fine colander and either serve with your lovely roast beef or put in a container to serve later. It can keep up to four days in your refrigerator.