Don’t worry about this gravy being greasy — it’s as lean as you want and still full of flavor.
Beef Pan Gravy, Lean
1-1/2 cups pan drippings from Beef Round Eye Roast
1/2 cup cold water
1/4 cup rice flour
Spoon broth from roasting pan into measuring cup. Skim fat off top and discard. Add water to broth if needed to measure full amount. Then put in saucepan over medium heat. In a pint or half-pint jar with lid, put cold water. Add rice flour, cover tightly and shake vigorously for a minute or so, until smooth. Immediately pour into broth in saucepan, stirring with wire whisk constantly while pouring. Continue to stir while heating over medium to medium-high heat until gravy starts to bubble and just comes to a full boil. Remove from heat and add salt to taste.