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Remove the dripping pan from the oven and place it on the stove at medium heat. If you have pulled the meat for medium rare or rare level of texture, then you may not find a lot of drippings.
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If you don’t have any dripping, then you may have to leave the roast a little bit longer at lower heat, 175 degree F to take out some more dripping out of it.
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Add some water, red wine or beef stock to the dripping to deglaze (to loosen the dripping from the pan)
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Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly allowing the gravy to thicken and to prevent lumping.
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Butter can be added if there is less fat in the drippings.
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Add salt and pepper to taste.
