I straight up raw pack mine, but I leave about 1 and a half inches headspace on the meat. When all the jars are packed, I make a triple strength beef broth from soup base or bullion, based on how much I think I'll need. 1 cup per quart seems to be a decent rule of thumb.
Then I top off the jars to about 1" headspace with the broth.
When you open the jar and put it in the pan to heat, you only need add a little more water or stock, and use a little cornstarch slurry to thicken, and you get a pretty decent amount of good gravy.
Since the liquid was triple strength, you can add a fair amount of water and not lose much flavor.
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