While meat is standing, make gravy: Spoon out and discard all but 3 tbsp of fat; leave all pan juices. Place roasting pan holding juices and fat over 2 burners or pour liquids into a large wide saucepan. Heat over medium. When gently boiling, sift in 3 tbsp flour, stirring constantly. Gradually whisk in 1 cup red or white wine, then 2 cups beef broth. Stir constantly until gravy comes to a boil. Reduce heat and simmer, stirring often, to thicken, about 5 min. Taste and add salt and pepper if needed. Makes 31/2 cups.