This is a basic Au Jus that can be adapted after cooking any type of roast, utilizing the brown bits and flavor that accumulate at the bottom of your roasting dish. After cooking, remove the roast from the baking dish, and set aside to rest.
4TBS of butter
1 TBS of flour
1 cup of red wine
3 cups of beef stock
Melt 4 TBS of butter in the roasting pan. Whisk in 1 TBS of flour on high heat for at least 3 minutes. You want to do this at a relatively high heat, whisking the entire time, to make sure you cook out the taste of flour. Add in the red wine, whisking to bring up all the brown bits stuck to the bottom from the roasting process. Add in beef broth. Bring to a boil, and then reduce heat to medium-low. Whisking frequently, allow liquid to reduce, about 30 minutes. The au jus should be thick, but still more liquid than gravy.