Nothing finishes off the preparation of a nice beef, chicken, turkey, etc, roast than a rich, tasty, gravy. Most of the time, there will be enough drippings from the roast to make your gravy. A couple tablespoons of flour into the pan drippings to make a roux, into which stock can be whisked will generally turn out a pretty good gravy.
A fairly good gravy can also be made using beef, chicken, or vegetable broths(from a can) if you don't have good stock. Onions, garlic, or mushrooms can be thrown in to add to the flavour. A touch of Bovril can be added to give a little more colour. Thickening can be with a flour and butter roux, or whisk cornstarch and water into the hot stock.
A fairly good gravy can also be made using beef, chicken, or vegetable broths(from a can) if you don't have good stock. Onions, garlic, or mushrooms can be thrown in to add to the flavour. A touch of Bovril can be added to give a little more colour. Thickening can be with a flour and butter roux, or whisk cornstarch and water into the hot stock.