Remove meat from dutch oven. Add water to broth to make 3-4 cups. I usually ad 1 T of instant bouillon to broth. In a bowl, add corn starch. Slowly add cold water to the corn starch to make a thin sauce. I normally us a whisk or spoon to stir the 2 together. Heat broth to boiling. Slowly stir in the corn starch thickening, stirring constantly. Continue boiling and stirring for about 1 minute.

Leftover: if the gravy gets too thick, pour a little water over it in a saucepan and reheat. Easy and delicious!