Will there be lots and lots of gravy?
Yup, swimming in it! I start the piece of beef off with water (almost to the brim) in the baking tray. Season the beef with salt & pepper then pour the meat juice into the jug and use that as the base for the gravy - I just use a few tablespoons of gravox to thicken. My aunt use to thicken with flour and a bit of beef stock, I found it a bit tasteless.
We always have heaps of beef and gravy left over so I keep the gravy in a container and while this sounds gross, it kind of solidifies in the fridge overnight to a jelly like consistency (it's not fatty) which can be spread on a sandwich for delicious roast beef toasties.
Cabbage water is also brilliant to add to your pan gravy (my English nanny does this).
Edited by Funnington, 18 November 2012 - 11:23 AM.