|Pan juices||1 Cup (16 tbs) (from the joint beef stock, adjust quantity as needed)|
|Cornflour||15 Milliliter (1 level tablespoon)|
1. Collect the meat cooking juices from the joint and pour them into a large ovenproof measuring jug. Remove any fat.
2. Make up to 450 ml (3/4 pint) with beef stock. Microwave on HIGH for 3 minutes or until boiling.
3. Blend the cornflour with a little water and then stir it into the stock.
4. Microwave on HIGH for 3 minutes until the gravy thickens. Stir once during cooking. Add a few drops of gravy browning for a darker colour if wished. Season to taste with Salt and pepper.