Using drippings from roast beef pan
, spoon out most of oil, if applicable. Place roasting pan
over medium high heat on stove top. Add beef stock and soy sauce to pan and, using a wooden (or non-abrasive) spoon, scrape off browned bits from the pan. Bring to a simmer and cook until reduced by half, about 8-10 minutes. If sauce is too salty, add more beef broth. If not salty enough, add more soy sauce, as needed, until it reaches desired flavor.