re: Dark gravy from beef roast

quote:

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brown the hell out of the roast
-deglaze w/ plenty onion and a bell pepper, and lots of garlic
-let onion/pepper cook down until all liquid is gone then deglaze with beef stock 3-4 times
-add beef stock & bring to boil
-add roast back to pot
-stick in 300deg oven for 3-4hrs (or until roast is fork tender) stirring occasionally and adding stock if needed

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I use Campbells beef broth for this step specifically for the dark color. Over the years I have found that Campbells gets me the best/darkest color. Unfortunately, its getting harder to find around here. Plenty of beef broth just not Campbells as much.