Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze
pan with wine
and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula
. Once these solids are dissolved, pour liquid into a saucepan
and add the bay leaf
and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
At this point you basically have a jus
which could be used to sauce your roast
. To create a gravy
, reduce the heat to medium and whisk
in 2 tablespoons of white roux
. Return to a simmer, whisking constantly. Continuing to cook once a simmer
has been reached will result in a smoother sauce, but not a thicker one.
Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.