That almost burnt gunk on the bottom of the roasting pan makes the best gravy. And it's easy too. Less than 5 minutes from simmer to serve.
While the roast beef is being carved, add some water to the roasting pan. How much? It's a judgement call. Probably at least 1/2 cup, maybe a full cup. It all depends upon the amount and quality of your pan drippings.
If there are lots of drippings and not much looks burned, start with 3/4 cup and add more if needed. If there isn't a lot of drippings or if it looks badly burned, start with 1/2 cup and increase if necessary.
To make the Au Jus, you simply place the roasting pan on a stove top burner and turn the burner on high. Scrape the drippings with a wooden spoon. Avoid drippings that are burned black and dry. When the Au Jus starts to boil, sprinkle all purpose Aromat once lightly all over the pan.
Continue boiling until the Aromat is disolved and the Au Jus tastes perfect.
Strain into a gravy boat and serve immediately with the Roast Beef below.
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