My grandmother is the one who made my most fave meal and I got it each time we were at her house. We moved a lot, army, so I got it a few times a year and didn't get it all for three years when living in Germany. Roast beef, white rice ( perfect white rice), and corn with her amazing thin beef gravy. She likely trimmed the fat bc there ever seemed to be any. I would put this thin gravy, which was like a thin beef juice that tasted amazing on the beef with a pat of butter....and on the rice. My question is how can I get a thin gravy, juice....kinda of like a watery beef broth but with an air of lightness? I don't know how else to explain...so yummy. As for the roast, she browned it, I am thinking she only cooked it in water but ?.. Any help greatly appreciated!