Method:
Remove roast meat to hot serving platter. Leaving the crusty bits in the pan, pour meat juices and fat into a large measuring cup. Skim off the fat reserving 3 to 4 tablespoons. Add water or milk to the meat juices to make 2 cups of liquid and set aside.
For 2 cups of gravy, return reserved fat to pan that has the crusty bits. Stir in ΒΌ cup all purpose flour. Blend reserved fat and flour together thoroughly. Cook, stirring constantly, over low heat until mixture is thickened and bubbly.
Important Tip:
Remove pan from the heat. Add reserved liquid all at once and blend well. Season with salt and pepper. If desired, add a dash of dried thyme leaves, crushed. Simmer, stirring constantly for 2 to 3 minutes.
Makes 6 to 8 servings.
