Making Pan Gravy with Campbell's Beef Broth!

Remove roast from roasting pan and place on heat. Add aromatics for a great flavour base. Ingredients like diced onions, shallots, garlic or mushrooms are great! Cook until tender.

Add 1 tsp Dijon mustard to the base and pour in Campbell’s Beef Broth being sure to scrape the pan as you go to dislodge the flavour bits.

Make a slurry with a spoonful of cornstarch and just enough water to make it into a thin smooth paste. Bring the broth to a boil and whisk in the cornstarch, continuing to whisk until the gravy comes back to a boil. It is very important to bring the cornstarch to a boil to cook out the starch. Otherwise you will notice a starchy feel to your gravy. You will notice a definite change to the viscosity of the gravy.

If you prefer thicker gravy, just increase the cornstarch

Remove the gravy from the heat. Taste it and add your favourite fresh chopped herbs at this point. This will add a freshness to your gravy and give it a little bit of colour as well.